When the CSA has an abundance of chillies, and the rest of the people do not harvest them, we take advantage (so, every year!) and harvest a bounty to have for the winter/spring months before the new season starts. Part get (air) dried, part get fermented, & part get turned into jam.
Ingredients
- 400 grams bell pepper (cored)
- 150 grams chilli pepper (topped, seeds kept)
- 75 grams shallot or onion
- 50 grams apple cider vinegar
- 10 grams salt
- 200 grams cane sugar
- 20 grams pectin plus
Instructions
- Mince the bell peppers (1 cm dice), the chilli peppers (leave the seeds in for hotter, remove them for milder), and the shallot.
- Add the minced peppers & shallot to a pan, add salt & vinegar and stir. Cover tightly with a lid, and simmer on low.
- Cook until softened, about 10 – 15 mins, stirring as needed. Add a splash of water if the pan gets too dry to prevent sticking/burning.
- Once the peppers-onion mix is cooked through, add the sugar, and cook, stirring, until sugar is completely disolved.
- Add the pectin, and cook for one minute.
- Pour the hot jam into sterilised jars (this amount makes enough to fill two 350 grams jars), close tightly with a sterilised lid, and allow to cool & seal.
