A fresh and fragrant chilli jam that's commonly found in Grenada. This recipe from Juliet Friday Smith is perfect with breadfruit balls and saltfish fritters.
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In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
Serves
6
Scotch Bonnet Chillies
Sweet Romano Peppers
Ginger
White Wine Vinegar
Jam Sugar
Mob
Mob is on a mission to instil a love of cooking in everyone, because we believe in the positive impact that it can have on people's lives.
In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
Serves
6
Scotch Bonnet Chillies
Sweet Romano Peppers
Ginger
White Wine Vinegar
Jam Sugar
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to Grenada to get a taste of the real deal.
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Step 1.
Sterilise 6 x 250ml jam jars by either running them through a hot dishwasher cycle (without dishwasher soap) or by putting them in a 130°C oven upside down with the lid off for twenty minutes.
Step 2.
Core and deseed the pointed red peppers and cut into chunks. Deseed the scotch bonnet peppers and chop them in half. Wear gloves if you can or make sure to wash your hands afterwards.
Step 3.
Blitz the red peppers in a food processor first then add the scotch bonnet peppers and blitz again until you have fine pieces of chilli and pepper. Peel the ginger with a spoon and grate it into the chilli and pepper mix.
Step 4.
In a large pot heat the white wine vinegar on a low heat. Add the jam sugar and leave until it is fully dissolved. You won’t need to stir it. Once the sugar is dissolved turn up the heat to get the vinegar boiling and add the chilli, pepper and ginger mix. Leave it to boil for 10 mins - I simmered for 4 more mins to get a thicker consistency. Check halfway through and use a wooden spoon to scrape any mix on the sides back into the liquid.
Step 5.
Leave to cool for 30 mins then ladle into the jam jars and seal. The jam will last 6 months in the jar and up to a month in the fridge once opened.
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Mob
Mob is on a mission to instil a love of cooking in everyone, because we believe in the positive impact that it can have on people's lives.
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