Clodagh McKenna’s festive chilli jam
They're the seasonal staples that can be used all year round (and make perfect gifts too!) Clodagh's ready to spice up your life by turning some freshly picked produce into a festive favourite for the whole family, with her easy guide home made Chilli Jam and Spicy Apple Chutney.
Clodagh McKenna’s Chilli Jam
Makes: 4-5 x 250ml jars
Ingredients
4 jarred red peppers, deseeded and chopped10 red chillies, seeds removed and chopped3-inch pieces of ginger, peeled and roughly chopped6 cloves of garlic, peeled400g can of cherry tomatoes800g caster sugar300ml cider vinegar
Method
1. Place the peppers, chillies, ginger and garlic into a food processor, then blend together for a couple of minutes.
2. Place the chilli pepper mix, tomatoes, sugar and vinegar into a saucepan over a medium heat, and bring to the boil stirring as you do. Then reduce the heat to simmer and allow to cook for 40 minutes, stirring occasionally.
3. Once the jam starts to thicken, continue cooking for a further 10 minutes, stirring regularly.
4. Remove from the heat and allow to cool just slightly, transfer to warm sterilised jars, then leave to cool completely.
Clodagh McKenna’s Spicy Apple Chutney
Makes: 10 x 280ml jars
Ingredients
3 kg cooking apples, peeled, quartered and cored 3 onions, finely chopped80g butter600g brown sugar12 cloves1 tbsp chilli powder2 tbsp turmeric5 inch-piece fresh ginger, peeled and grated600ml cider vinegarSalt and pepper
Method
1. Chop the apples into small chunks and dice the onions.2. Place a large saucepan over a low heat and melt the butter. Then stir in the apples and onion followed by the brown sugar, cloves, chilli powder, turmeric, fresh ginger, cider vinegar, and season with salt and pepper. Mix well. Cover the saucepan, increase the heat and bring to the boil. Then reduce the heat leave to simmer over a medium heat for 20 minutes, stirring every 5 minutes.
3. Take the lid off, turn down the heat and leave to cook for 30 minutes until the apple has broken down and the chutney has turned a rich, golden brown colour. Use the back of a wooden spoon to crush up the apples. Take it off the heat and allow it to cool slightly (the chutney will thicken more as it cools).
4. Spoon into 10 sterilised jars.