Cranberry and Scotch bonnet jam
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 1 Jar
Bring a bit of heat to Christmas with this festive chilli jam.
Ingredients
- 500g/1lb 2oz frozen or fresh cranberries
- 1 red chilli, roughly chopped
- 1 Scotch bonnet chilli, seeds removed if preferred, roughly chopped
- 40g/1½oz fresh root ginger, peeled and chopped
- 110g/4oz caster sugar
- 120ml/4fl oz apple cider vinegar
- 1 cinnamon stick
- pinch of salt
Method
Place the cranberries, chillies and ginger in a food processor or blender. Blend until coarsely chopped and then pour the mixture into a large saucepan.
Add the sugar, vinegar, cinnamon stick and salt to the pan and bring to a simmer over a medium heat. Cook over a low–medium heat, stirring regularly, for 20–25 minutes. As the jam cooks, the bubbles will change from loose and large to thicker, smaller and less regular. The thickness of the jam depends on how long it cooks for at this stage. The longer it cooks, the thicker it will be.
If you have a sugar thermometer, bring the jam to a minimum of 104C. Alternatively, check the texture of the jam by freezing a dinner plate and adding a blob of jam to the frozen plate. This will cool the jam down rapidly so the texture can be checked once set.
When happy with the texture of the jam, carefully fish out the cinnamon stick and store the jam in sterilised jars or plastic containers in the fridge.
