The rich red colour of this Capsicum & Chilli Jam is so festive – and it tastes delicious too, so it makes a great gift (if you can bear to part with it). It is very versatile – you can use it with meats and cheeses, to liven up your savoury muffins, eggs, frittatas or even just a cheese toastie.
Savoury muffin with Capsicum & Chilli Jam
The autumn harvest is often a very busy time trying to preserve all the produce from the garden, so chillies and capsicums are fantastic because you can just throw them in the freezer whole (I halve and de-seed the capsicums) and bring them out to use later when you have more time.
4 red capsicums, seeded and roughly chopped3 long red chillies, seeds in, roughly chopped
10cm piece root ginger, peeled and diced
6 large garlic cloves
2 cups sugar
1 tbsp salt
1 cup vinegar
1 bay leaf
Place the capsicums, chillies, ginger and garlic in a food processor and pulse until finely chopped.
Pour into a heavy-based saucepan. Add the sugar, salt, vinegar and bay leaf. Bring to the boil.
Remove any surface scum then reduce the heat and simmer for about 45 minutes until thick. Remove the bay leaf.
Pour into sterilised jars and seal.
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- Capsicum, Chilli, Garlic, and Ginger in food processor
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- Process until finely chopped
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- Add to other ingredients in preserving pan
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- Stir to dissolve sugar
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- Boil until reduced and thickened
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- Capsicum & Chilli Jam
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