Condiments, Gluten-Free Recipes, Vegetarian Recipes

Scotch Bonnet Chilli Jam

May 13, 2013

I remember the first time I ever had chilli jam, I was sitting in a wine bar with a French man who was very knowledgeable about food and he ordered a selection of cheese with all sorts of condiments and fruits on the side. Then he proceeded to order various wines before staring at me with a look of mischief on his face. My eyes lit up excited by the variety of cheese on the white plate presented to us, some of which I was familiar with and few that were new to me; I loved cheese and good quality bread. At this point I had never experienced any fruit other than grapes paired with cheese let alone juicy slices of mango, I hadn’t spread anything on my bread before eating it with cheese other than butter and I certainly had never spent an entire evening paying attention to the effect changing either a wine, cheese, fruit or condiment in a pairing could have on the palette. I was in absolute foodie heaven, being guided by someone who possessed far more expertise than I and he was willing to channel my passion in order to expand my possibilities.

Scotch Bonnet Peppers

Scotch Bonnet Peppers

I am a sucker for spicy food but the great thing about chilli jam is that it makes spicy approachable for everyone, or at least this one does because it has a fragrant heat from the scotch bonnet peppers but the reduced sticky sweetness that is an important characteristic for any jam. Scotch bonnet peppers are used in a lot of Jamaican food, it is my favourite pepper because the heat is not nasal like wasabi, or hot for the sake of being hot; the smell is full of layered notes of spice, savoury and even a particular type of sweetness that only a pepper could have. The scotch bonnet pepper when used properly doesn’t burn your mouth, it adds a unique flavour to your food that happens to accompany its friend called heat that often lingers. In case you are not familiar with a scotch bonnet pepper you may know his cousin called habanero.

Chilli Jam

Chilli Jam

 All of these vibrant coloured veggies make for a rich looking jam.

Chopped Veggies

Chopped Veggies

Chopped Vegetables & Herbs for Chilli Jam

Chopped Vegetables & Herbs for Chilli Jam

It bubbles gently to perfection.

Scotch Bonnet Chilli Jam

Scotch Bonnet Chilli Jam

Scotch Bonnet Chilli Jam

Scotch Bonnet Chilli Jam

Live, Love, Eat!

April x

Scotch Bonnet Chilli Jam
Yields 1
Making scotch bonnet peppers approchable for anyone.
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 4 red peppers, deseeded and roughly chopped
  2. 3 scotch bonnet chilies, roughly chopped
  3. 1” of fresh root ginger, peeled and roughly chopped (or minced)
  4. 4 garlic cloves, peeled and chopped roughly
  5. 400 g fresh cherry tomatoes
  6. 375 g golden caster sugar
  7. Teaspoon fresh thyme leaves
  8. 250 ml apple cider vinegar (can use red wine vinegar
Instructions
  1. Take all of your vegetable and herbs and blend in a food processor until finely chopped.
  2. Pour the mix into a heavy non-stick saucepan and add vinegar and sugar, mix well and bring to boil. Reduce heat and simmer for 45-50 minutes stirring frequently or until thick and syrupy like lava. Then simmer for another 10 minutes stirring constantly to ensure it doesn’t burn.
  3. Allow to cool and spoon into sterilised jam jars and refrigerate. Will keep for three months.
Notes
  1. This scotch bonnet chilli jam works well with hard cheeses, cold cuts and meats.
The Yummy Truth http://www.theyummytruth.com/

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7 Comments

  • Reply Saltfish Fritters with Chili Sauce May 29, 2013 at 8:04 am

    […] the reason for the name Stamp & Go, Jamaican Codfish Fritters are too easy not to try. Turn my chili jam or any other jam into a sauce to elevate your fritters making them feel complete by giving you a […]

  • Reply chilli jam | espresso coco June 6, 2013 at 5:31 pm

    […] Scotch Bonnet Chilli Jam (theyummytruth.com) […]

  • Reply Mango Chutney June 25, 2014 at 9:46 am

    […] of last month, mango season was starting and Julie mangoes were in abundance. After mastering chili jam and pepper jelly, I felt the urge to make mango chutney. When I told my friend about my amazing […]

  • Reply Martin August 18, 2016 at 5:23 pm

    I’ve just made a batch after a friend gave me some scotch bonnets and it was absolutely delicious, especially on a slab of cheese. I added a bit of salt, black pepper and a few cloves at the end. Looking forward to spreading it on a few sausages, burgers and ribs at my next BBQ!! Thanks for the recipe.

    • Reply theyummytruth March 19, 2017 at 10:46 pm

      Thanks for leaving a comment Martin (forgive my delay), I love it with grilled cheese sandwiches and it’s good on ribs because it caramelises perfectly! πŸ˜€

  • Reply Gary Wright March 18, 2017 at 2:09 pm

    Brilliant recipe. Works every time. Just love the stuff!

    • Reply theyummytruth March 19, 2017 at 10:43 pm

      Thanks for your feedback Gary! Try it with Avocado on toast πŸ™‚

    Please let me know what you think!

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