Sweet, spicy, and extremely nice. This cranberry chilli jam will add an extra bit of oomph to your Christmas dinner.
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Serves
8
Cranberry
Red Chilli
Scotch Bonnet Chilli
Ginger
Caster Sugar
Apple Cider Vinegar
Cinnamon Stick
Salt
Serves
8
Cranberry
Red Chilli
Scotch Bonnet Chilli
Ginger
Caster Sugar
Apple Cider Vinegar
Cinnamon Stick
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chuck the cranberries, chillies (deseed the scotch bonnet if you want to) and ginger into a food processor or blender. Pulse until coarsely chopped and tip into a large saucepan.
Step 2.
Add the sugar and vinegar with a pinch of salt and set over a medium heat. Stir in the cinnamon stick and bring to a simmer. Cook over a low-medium heat, stirring regularly for 20-25 mins.
Step 3.
As the jam cooks, the bubbles will change from loose and liquidy to thicker and less regular. You can control how thick your jam will be by how long you cook it for at this stage. The longer you cook it, the thicker it will be! If you have a thermometer, you’re shooting for 104°C as a minimum. You can also check the texture of your jam by freezing a plate and adding a blob of jam to the frozen plate. This will cool the jam down rapidly and you can check the texture once set.
Step 4.
When you’re happy with your jam, fish out the cinnamon stick and store the jam in sterilised jars or Tupperware in the fridge. Your jam will keep in a sterilised jar for three months and for two weeks in a Tupperware in the fridge.
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Notes (1)
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Sofie H.
a month ago
Delicious with a nice tartness from the cranberries and a serious kick (I didn’t de-seed the scotch bonnet). Can’t wait to have this with the next cheese board!
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