Spicy Capsicum Jam

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This is the king of all preservatives. It has this title for a reason… try it and you will sure find out the reason!

There is no stopping this jam recipe for it fits any and every dish! My favourite pairing would have to be alongside fritters - corn, broccoli, salmon or any other fritters you wish to create, they will fit perfectly.

You can make half the recipe so you do not need to sterilise jars (this can be scary for some!) but still get the enjoyment in creating a homemade preservative and sharing with friends and family. It sure will be a show stopper.

Be in summer or winter (or somewhere in between), this jam will work no matter what seasonal produce you’re working with. If you do bottle it up, you’ll get to try it all year round!

I shall let you be the judge - a little kick, with a whole lot of sweetness.

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Spicy Capsicum Jam

Ingredients

  • 2kg red capsicums (can use other colours do but make sure mainly red for the sweetness)

  • 3 small onions, diced

  • 3 red chillis

  • 1 1/2 cups sugar

  • 1/2 cup white wine vinegar

  • 2 tsp salt

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Method

In a food processor, blend capsicums and chillis until there are no large chunks - it is better have a very fine blend for a nicer jam consistency. Pour into a large pot.

In a small pan, sauté onions with one tablespoon of canola oil and a sprinkle of table salt. They are ready when translucent (3-4 minutes). Remove from the heat and add to the blended capsicums. 

Place the pot on high heat, adding the remaining ingredients. Mix well and bring to the boil. Reduce heat to medium/low and cook until thick and the colour turns a slightly deeper red - this takes between 40-50 minutes. 

Pot into sterilised jars and keep a little to serve along side any vegan/vegetarian or meat mains right away.

Cecile Vadas