I named this blog chillimarmalade.com after the recipe I have been tweaking for the last year – the condiment I use the most of – my homemade chilli marmalade.
This chilli marmalade recipe takes a hell of a lot of effort, a good hour of chopping and dicing the ingredients, and a ton of patience as the jam boils and bubbles down to a sticky glossy lava… but it’s so worth it.
I love to eat chilli marmalade on a buttered crumpet, spooned into a creamy pasta sauce, stirred into a vegetable stirfry or simply scooped up with crackers and cheese. Mr Q eats chilli marmalade in his ham sandwiches most days. It’s also great as a dipping sauce – use it as you would a Thai-style sweet chilli sauce.
Here’s the recipe…
10 red peppers, deseeded and diced into small pieces
10 red chillies, chopped (leave the seeds in)
A thumb-sized piece of ginger, peeled and chopped finely
A head of garlic, peeled and minced
400g can of cherry tomatoes
750g golden caster sugar
250ml red wine vinegar
Pop everything into a big pot and bring to the boil.
Skim off the scummy bits that arise as you go.
Simmer until sticky and jammy.
Transfer into sterile jars (I put mine through the dishwasher just before jarring – unsure whether this method is ‘correct’, but I haven’t had any issues with the half-dozen batches I’ve done in the past)
Keep for six months in a cool, dark cupboard and refridgerate once opened.
Make sure you enjoy a big dollop of this chilli marmalade on some crusty bread while it’s still warm!
I tripled the recipe today, giving me 15 medium-sized jars. One for the fridge, plenty for my pantry, and a few to give away as gifts.
Have you attempted making jam? What’s your favourite to have on hand?