Capsicum and Chilli Jam

This recipe is a beautiful, bright red savoury jam. Vegetables and spices are boiled then simmered to remove moisture and to concentrate flavours. A little vinegar is added to balance the acidic, spicy and sweet flavours in the jam. The jam can be served as part of a cheese platter, with cold meats, as an accompaniment to a noodle soup or a stir-fry, or can be spread on pastry for finger food. While, like other jams, this spread has a high sugar content, the capsicums provide an excellent source of vitamins C and A, and are a good source of dietary fibre.

Method

Sterilise 3 x 250-millilitre jam jars.
Wash, de-seed and chop the capsicum into roughly 2-centimetre pieces.
In a food processor, place the capsicum, chillies, ginger and garlic and pulse until finely chopped and forms a thick paste.
In a large saucepan add the capsicum paste, diced tomatoes, sugar and red wine vinegar.
Bring to boil over medium heat, reduce heat and simmer uncovered for 40-50 minutes.
Stir the jam often, especially as it thickens and becomes very sticky.
The jam is ready when it is thick and has a consistency similar to jam.
Cool slightly before pouring into sterilised glass jars.
Seal while hot.
The jam can be stored, unopened, for 3 months in a cool, dark cupboard. Refrigerate after opening.

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