Walbrook & Avon Chilli Jam Recipe

We spent this afternoon making savoury chilli jam for next week's pop-up. We've made a dozen or so jars of wonderfully dark, mildly spiced chilli jam that we will serve next week and also have for sale. If you are not lucky enough to be dining with us next week here is how you can make your own.

Ingredients

250g red peppers, deseeded and roughly chopped A good handful of bird's eye chillies, deseeded and chopped

1kg jam sugar

600ml cider vinegar

4 x 250ml sealable jars

Makes about a litre

1. Without stirring, dissolve the sugar in the vinegar over a low heat
2. Deseed and chop the red peppers and chillies
3. Blitz the peppers and chillies in a food processor
4. Once the sugar has dissolved add the chilli and pepper mix to the sugar and vinegar and bring to the boil
5. Let it simmer for about an hour or so
6. It is done when a spoonful on to a plate stays fairly still when the plate is tilted
7. Pour into sterilised jars and firmly tighten to lids
8. Enjoy with cheese, salads, salami, ham, cold meats and more

It will last a couple of months, although in our experience you will not be able to resist it's charms for that long.