roast chilli jam

- Thank You -

Thank you for collecting a Country Kitchen Kit and contributing to the delicious range of produce to be sold at this years Country Kitchen Stall.

In this kit you will find: this instruction sheet; all ingredients (measured and bagged for your convenience); and jars.

The fruit and vegetables are purchased fresh; they will go off so please use them up quickly.

Please return your full batch of jars to the tuckshop, along with any unused jars, cleaned ingredients jars, and cardboard boxes, so that we can use them again.

If you need any advice or help please don’t hesitate to contact:

-Hints and Tips –

  • Fresh or frozen fruit can be used to make jams.Select fruit that is well ripened, but not over-ripe. Do not use fruit with rot. Remove damaged or bruised pieces of fruit.Wipe or wash and thoroughly drain fruit as necessary, before use.
  • Use a large saucepan or preserving pan to avoid jams boiling over. Never fill pan more than one-third full. Make jam in small rather than large amounts (1.5 – 2kgs of fruit are a good average amount to handle).
  • Gently boil fruit with a little water if required until pulpy. Add sugar slowly and stir in until dissolved. Once sugar is dissolved boil rapidly. Stir occasionally during this time to prevent jam sticking to bottom of saucepan.
  • Use a wooden spoon for stirring.
  • Timing when jam is ready must be decided by testing, as condition of fruit, speed of boiling and size of pan will affect result. Times given are only a guide. Test frequently to determine when setting point has been reached. Remove the pan from the heat while testing.
  • To test jam for setting:
  1. Dip a wooden spoon into the jam and allow the mixture to drip. When two drops merge on the end of the spoon instead of running off the spoon the mixture will set on cooling.
  2. Most jams will set at a temperature of 105C.

- Ingredients -

(Makes about 7 x 300ml jars)

Bag 1:2 cups brown sugar

Bag 2:4 tablespoons (60g) Jamsetta

Pack:2kg white sugar

Jar 1:3 cups (750ml) white vinegar

FRESH:1kg red capsicum, 250g chilies

- Method -

  1. Roast capsicums and chilies in a very hot oven until skin is blistered.
  2. Place roasted capsicums and chilies in a plastic bag and allow to sweat.
  3. When capsicums and chilies have cooled enough to handle, peel off skin and deseed.
  4. Place peeled and deseeded capsicums and chilies and one (1) cup of vinegar in a food processor and blend until smooth. For a ‘hotter’ jam do not remove all seeds.
  5. Transfer to a heavy-based saucepan with the rest of the vinegar and boil for 5 minutes.
  6. Remove from heat and add white and brown sugar and Jamsetta and stir until dissolved. Return to heat.
  7. Boil for a further 5 minutes.
  8. Leave to cool slightly (approximately 5-10 mins).
  9. Spoon into hot sterilized jars and seal while hot. Tighten lid & invert to cool. Lid is sealed when it will not depress on pressing.

- Sterilizing-

Wash jars and lids in hot soapy water, rinse thoroughly and place in the oven at 120C for 30 minutes.

Alternatively, sterilise jars and lids in boiling water in a large covered pan for 15 minutes. Leave the jars and lids in the covered pan until ready to use. Invert onto a clean tea towel to drain and dry just before filling.Jars and lids must be thoroughly clean and dry!

HINT: Turn the oven on and put jars and lids in to sterilize when you start cooking. That way they will be hot and ready for filling the hot food when you have finished cooking. It doesn’t matter if the jars and lids are in the oven longer than required in order to be sterile.