[image: Joe's Special Scrambled Eggs with Spinach, Beef, and Mushrooms] Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish d...
Sunday, 30 November 2008
My Husband picked up a copy Of Nigella new book 'Nigella's Christmas' for me just after it was published. It is a simply lovely book. As well as the recipes being of the usual Nigella standard the illustrations and ideas for Christmas decorations are wonderful. A beautiful book to simply sit down, read and enjoy. The recipe for Chilli Jam sang to me. It tastes every bit as good as it looks. Not too hot but tongue tinglingly tasty. Just lovely with savoury food. Excellent with cheese and cold meats. A real keeper of a recipe. Easy to make I would highly recommend it. You do need jam sugar/pectin added sugar to make this otherwise it won't set.
150gms/5oz long fresh red chillies de seeded and cut into four pieces each.
150gms/5oz sweet red peppers cored de seeded and cut into chunks
1kg/2.2lbs Jam sugar
600mls cider vinegar
6x250 ml/40z sterilized sealable jars with vinegar proof lids
Put the cut up chillies into the food processsor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again until you have a vibrantly red-flecked processor bowl
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. (No I don't know why either)
Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes
Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage it will do no harm. Then seal tightly.
Make the jam up to one month before using or giving.
Store in a cool dark place for up to a year.
Once opened store in the fridge and use within a month
From Nigella Christmas-Nigella Lawson
My Tip :If you don't have vinegar proof lids line the lids with a wee circle of grease proof paper.