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Title: Diana Henry's Chile Jam
Categories: Vegetables, Chilies, Condiments, Citrus
Yield: 4 Servings

8 lg Red bell peppers; halved,
- seeded, chopped
8 md Red chillies; stemmed,
- chopped
1 1/4 kg Granulated sugar
600 ml White wine vinegar
Juice of 1 lemon
350 ml Liquid pectin

Put all the ingredients, except for the lemon juice
and pectin, into a large saucepan.

Bring to a boil then reduce the heat and simmer until
the peppers are really tender. Leave to cool a little,
then whizz in a food processor (you want a chunky
mixture rather than a smooth one).

Put a small saucer into your freezer.

Put the chile mixture back into the rinsed-out pan with
the lemon juice and bring to a boil. Boil for one
minute. Pull the pan off the heat, stir in the pectin,
then gradually bring to the boil again.

Use a jam thermometer to test for the setting point
(104ºC/220ºF for jam).

I also find the ‘wrinkle’ test reliable: put a drop of
jam on to the freezer-cold saucer, return it to the
freezer for a couple of minutes then take it out again.
Push the jam gently with your finger.

If the surface wrinkles it has reached setting point.

If it’s still quite liquid, it needs to be returned to
the heat and boiled for a few minutes before testing
again.

Skim any scum off the surface, ladle into hot,
sterilised jars and seal. It will thicken as it cools
but has a very soft set, more like a sauce.

By Diana Henry, cookery journalist of the year

RECIPE FROM: https://www.telegraph.co.uk

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