Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool.. Cut the vegetables into small, even bite-sized pieces. Place the vegetables into a large colander (or sieve) set over a large mixing bowl. Add the vegetables to the colander, sprinkle with salt and stir to combine. Cover with a tea towel and set aside in a cool place for 24 hours.
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A hot but sweet jelly with chillis and windfall apples. Share thisClick to share on Pinterest
green chilli jam recipe jamie oliver
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Pam Corbin. Pam is renowned for her expertise with preserves - earning the moniker of 'Pam the Jam'. Pam worked with Hugh Fearnley Whittingstall for years, often appearing in his River Cottage.. Measure the apple and chilli juice the next day and pour it into a deep heavy bottomed saucepan. Add 454g/1lb of white granulated sugar for each 570ml/1 pt of juice. Add the juice of the lemon. Heat the juice and sugar gently, stirring from time to time.
