It’s the time of year when us gardeners all have a glut of produce that really needs eating.
Unfortunately, with all the will in the world we wouldn’t be able to eat 1kg chillies and 2kg tomatoes before they spoil. Especially as I still have two bags of chillies in the freezer from last year…
I think I need to learn not to plant so many seeds in future.
But, with our love of cheese and a fridge full of Hartington Cheese Shop and The Great British Cheese Company specials, we needed a tasty and easy chilli jam to accompany them.
So, we decided yesterday was going to be a making day.
It took us most of the day to prepare and cook what we wanted, as we also made homemade tomato soup and rosehip syrup. But by the end of the day we were left feeling accomplished.
Today I’m reaping the rewards with cheese, crackers and homemade chilli jam for lunch.
Here is our Easy Chilli Jam Recipe - Makes 4-6 medium jars.
INGREDIENTS:
240g red chillies (I suggest only adding 3-5 hot ones if you prefer a medium heat)
4 large red peppers