Recipe for a Winter Warmer
I only discovered sweet chili jam last summer, though I have always loved chilis.
My slow cooker had usually been used to make soups until I discovered all the other wonderful things you can do with it – from bread and cake making to rice pudding. So quick, so easy and so cheap.
Ad now I know you can use the slow cooker to make jam .
What could be more warming and cheering on an icy winter day than the following recipe? Let us know how it works for you.
Image from Hans at Pixabay
Sweet chilli jam in slow cooker
Ingredients
6 long fresh red chilli’s, chopped coarsely
1 white onion, chopped coarsely
2 gloves garlic, chopped coarsely
125ml water
450g white sugar
80ml white wine vinegar
Juice of 1 lime
Method
Prepare jars to prevent mould – there are several methods to do this from steeping in boiling water (lids too), only emptying just before use, or placing in the oven – which always makes me nervous.
Process chilli, onion, garlic and water in food processor until finely chopped.
Place in the slow cooker with sugar, vinegar and lime juice. Mix well and cook for 1 hour on low.
Stir well and increase temperature to high and cook for 2 hours. Place a tea towel under the lid for the last hour.
Test the mixture by placing a teaspoon of jam on a chilled saucer and placing in the freezer for 1 minute. If the jam is firm and set, it is ready. If it is not set, leave it in the slow cooker on high for a further 30 minutes.
Spoon the jam into prepared jars, seal with lid and invert for at least 10 minutes, then set aside to cool.
The jam can be stored unopened in a cupboard for six months, but once it has been opened, keep it in the fridge for up to two months.
Enjoy.
