STICKY SWEET CHILLI and TAMARILLO JAM
My garden is full of little bell peppers (like Pepperdews), Chillis and my Tamarillo tree is drooping Tamarillos. So what better way than to utilize them all in a sweet chilli jam. You can substitute the Tamarillos for tomatoes if you like. It is absolutely delicious.
1 Cup (250ml) Tamarillos, skinned and chopped.
1 Cup (25ml) peppers, chopped. ( I used a mix of sweet caspium peppers and chilli peppers)
1 Tbls (15ml) Garlic, crushed.
2 Cups (500ml) Sugar.
1/2 Cup (125ml) White grape vinegar
1 Tbls (15ml) Dark Balsamic vinegar
2 Tbls (30ml) Freshly squeezed lemon Juice
1/2 tsp (5ml) Salt
- Put all the ingredients in a medium sized saucepan
- Keep on a low heat stirring occasionally until all the sugar has turned to liquid.
- Turn up slightly and simmer for about 45 minutes until the jam turns syrupy.
- Test a bit on a spoon, the cooled liquid on the spoon must be thickish and syrupy but it will thicken even more on cooling.
- Sterilize a jar in boiling water, and pour the warm jam into the jars.
- Makes about 2 cups of jam
- will keep for about a month or so in the fridge
- Can substitute tomatoes for the Tamarillos
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