• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Easy Chilli Jam

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
An Easy Chilli Jam that will finish off a Scotch Beef PGI burger beautifully

How to cook & Ingredients

20 minutes
20 minutes
2 or 3 small jars

Ingredients 

8 large red chillies

3 jars whole red peppers in brine, drained and roughly chopped

500g jam sugar

300 ml distilled vinegar

Strips of zest from 2 limes

Cooking Method

  • With the grill on its highest setting, chargrill the whole chillies until beginning to blacken, turning regularly with tongs. You only want to char the skins, not the flesh of the chillies. Place on a plate and cover closely with cling film until cool when the skins will be easy to remove.

    1
  • Scrape or rub off the skins of the chilli, slit open, remove and discard the seeds and stalks and roughly chop the flesh.

    2
  • Either chop the peppers and chillies finely with a very sharp knife or pulse in a food processor until finely chopped but not turned to mush.

    3
  • In a suitably sized deep pan, dissolve the sugar in the vinegar and bring slowly to just below boiling point. Add the chopped peppers, chilli and lime zest and increase to a rolling boil until you have quite a thick 'jam'. Allow to cool for 10 minutes, remove the lime zest, decant into some sterilised jars and seal with lids.

    4

Discover

Serving Suggestion

Keep for a week or two before eating.

Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes