Ingredients
Units
For the red chile jam:
- 7 oz (200g) red chiles or chillies
- 5 garlic cloves
- 1 cup chopped carrots
- 1 cup chopped peeled apple
- 2 cups white vinegar
- 6 cups sugar
- 2 cups water
- 2 tablespoons salt
Instructions
For the red chile jam:
- In a large stainless steel (non-reactive) pot, mix together all ingredients.
- Cook over high heat until it boils, then reduce to low and simmer for 1 hour to 1 ¼ hours. It will be runny.
- Have ready sterilized canning jars. I used two large ones.
- Pour hot jam, close the lid tight and let cool to room temperature. Store.
Notes
The amount of sugar seems a lot but it's not. Don't overcook this, as it will be too thick later when it cools. It is very runny when you can it. If you overcook it by any reason, just add some hot water whenever you use it, to loosen it up.
The size of the vegetables will stay pretty much the same, except for the apple. So if you don't want chunky pieces, process everything a bit with an immersion blender, directly in the pot. It's complicated to do it in the processor since it's so hot and has too much sugar. Alternatively, chop the ingredients finely before adding them.
- Prep Time: 25 minutes
- Category: Condiments
- Method: Cooking
- Cuisine: International