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REC: Chilli Jam
700g red capsicum flesh (bell peppers to the Septics)
700g ripe tomatoes (I used Roma) 200g red chillies (I used Serrano, and took the seeds and pith out of 50% of them) 2 cloves of garlic 250ml red wine vinegar 800g Demerara sugar. Chuck the capsicum, chillies, tomatoes and garlic into a food processor and blend. Remove and place into a pot on a moderate heat and simmer for five minutes stirring constantly so as not to 'catch' the bottom. Add the vinegar and sugar and continue to simmer and stir until it reaches a thick consistency. Jar it up and away you go. Delicious on just about *anything!! (Thanks to Gillian Hirst, spunk & Chef :-) |
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