• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« Knitting
Old Friends & Homemade Butter »

Pete’s Chilli Jam

February 28, 2009 by Celia @ Fig Jam and Lime Cordial

For all our friends who love Pete’s chilli jam – here is the recipe. This was our very first attempt at preserving – years before the recent jam making mania. It’s really a spicy capsicum relish and when you make it on a large scale, it’s an all day affair. We started this morning at 8am and we’ve just pulled the last jars out of the hot water bath now, at 5pm. But it’s worth it! Over the past week, we’ve had three friends request a jar, as they’ve used up their allocated supply. It’s always very flattering to be asked, so yesterday at the markets we picked up a 10kg box of capsicums, some bagged apples, two sorts of chillies and some Australian garlic (which is only available for a few months each year). The capsicums were $14 (and we didn’t use all of them), the apples and chillies $4 each, and there was about $1 worth of garlic in the mix. Add to this the juice, sugar and vinegar, and our total outlay today (excluding electricity and the cost of the jars) was about $35, which is pretty good given that we’ve made 19 jars of chilli jam!

Pete’s Chilli Jam

Approximate quantities per jar :

  • 1 red capsicum, quartered, seeds and white membrane removed, then sliced into pieces (these are known as bell peppers in the US)
  • 1 apple, peeled, cored and sliced
  • 1 large red chilli, deseeded and chopped (also known as chili peppers)
  • 1 small red chilli, deseeded and chopped
  • 1 large clove of garlic, finely chopped
  • 125g white sugar
  • ½ cup vinegar
  • ½ cup apple juice

Today we used :

  • 24 red capsicums
  • 24 small apples (12 Royal Galas and 12 Granny Smiths)
  • 24 long red chillies
  • 24 small Diablo chillies
  • 24 cloves garlic
  • 3kg sugar
  • 3L vinegar (today we used a mix of cider vinegar and white vinegar)
  • 3L apple juice

Put all the prepared ingredients into a large stock pot (or in our case, two), and bring to a boil.

280209-005

Once the mixture has reduced slightly and you can fit the sugar in, add the sugar. Then it’s just a case of boiling the jam, stirring regularly, until it thickens – it will reduce by at least half by the time it’s done, and will gurgle like molten lava. Be sure to stir constantly once it reaches this stage, as it’s liable to catch and burn very easily. Our batch today took a good six hours of boiling to reduce down, with an hour of non-stop stirring at the end (while wearing welders’ gloves and protective clothing). We bottled them in slightly larger jars this time, but the per jar quantity given above is about right for a 200 – 250ml jar (depending, of course, on the size of the capsicums and apples). The jam doesn’t need to be made in such large quantities, and we’ll often make a smaller batch, sized accordingly to the amount of fruit we have on hand.

280209-007

Once the jam is ready (determining this point takes a great deal of discussion, but Pete always has the final say), we pour it into sterilised jars, and then put the sealed jars into a large pot of boiling water and boil them up for 10 minutes.

280209-008

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Recipes | Tagged capsicum chutney, capsicum jam, chile jam, chili jam, chilli jam recipe | 6 Comments

6 Responses

  1. on March 22, 2009 at 5:08 pm Luci

    Most amazing chilli jam ever! I think we put it in everything we cooked for about 2 weeks straight…


  2. on September 1, 2009 at 8:37 pm annette

    sound’s great , how long can it be kept for ?


    • on September 1, 2009 at 8:50 pm figjamandlimecordial

      We’ve kept it for up to a year! We always boil all the filled, sealed jars in a water bath for 10 minutes.


  3. on October 3, 2009 at 7:10 am michael

    I’ve been looking for jams made from peppers, but , now I am confused. I thought capsicum and chillies were the same thing? I really am confused. Could you break it down for this slow one Please.


    • on October 3, 2009 at 7:15 am figjamandlimecordial

      Sorry for the confusion, Michael. Over her in Australia, capsicums are what the US calls bell peppers, and what we refer to as chilli is known as chili pepper. The capsicums, or bell peppers, aren’t hot, but the chillies are, so we use a mix of both. Hope this helps! :)

      Thanks for pointing it out, I’ll edit the post to clarify.

      Cheers, Celia


  4. on March 16, 2011 at 2:43 pm I like it HOT Jam « Master Mouse Patrol – sexy, yet polite.

    […] This recipe was taken and adapted from Fig Jam and Lime Cordial here. […]



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • Making Zokin
    • Curry Puff Pastry
    • Hiatus
    • The Glass Lid
    • Denim Revisited
    • Vegan World Peace Cookies
    • Here Be Chickens!
    • A Tale of Two $2 Quilts
    • Daily Quaft Therapy
    • A Repaired Tea Bowl
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2023 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • Fig Jam and Lime Cordial
    • Join 14,075 other followers
    • Already have a WordPress.com account? Log in now.
    • Fig Jam and Lime Cordial
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: