Chilli and Lime Jam 300g

INGREDIENTS:

10 fresh red chillies
4 cloves of garlic
2 jarred roasted red peppers
500 g jam sugar
500 ml white wine or cider vinegar
2 fresh Scotch bonnet chillies

METHOD:

1. Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
2. Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
3. Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
4. Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.

Chilli Jams are incredibly versatile. They are great with a platter of cold meats, Perk up your cheese and biscuits with spicy chilly Jam, serve with fish as a condiment, add a couple of spoons to you pasta dish for a spicy kick. Also perfect for livening up a sandwich. Add to any Cheese or Meat sandwich for a bit of sweetness and spice.

The main difference between chilli jam and chilli sauce is that the sauce is thick and syrupy where the jam will have a slightly thicker consistency (a soft set) and is more spreadable.

Lime and chilli is a blend of limes and red chilies. It has a bright red to orange colour with salty, spicy, tangy, and citrusy flavour notes. It also provides a unique and bold flavour to dishes like beef, pork, chicken, seafood, ceviches, vegetables, empanadas, and tamales.