Sweet Chili Jam

Sweet chili jam is a vegan savory jam made from only four healthy and budget-friendly ingredients (chili peppers, apple cider vinegar, brown sugar and garlic). This sauce has the capacity to elevate each and every single dish you can think of, it goes divine with veggies, dairy and meat products, pasta, rice, omelets, burgers or sandwiches.This chili jam has such a lovely vibrant color. It is hot and spicy, fragrant and so flavorful.

The recipe:

www.vespresso.cookin/en/chili-jam

Ingredients:

• 500g red chili peppers - 17.5 oz
• 1 cup brown granulated sugar - 200g (I used raw cane sugar; you can also use regular white caster sugar)
• ¾ cup apple cider vinegar (5%) - 180ml
• 3 large garlic cloves

Tools:

• a sharp knife
• a cutting board
• disposal gloves
• a food processor
• a medium saucepan
• a clean 500ml (17 oz) airtight jar (I use 5 small 100ml jars)

Abbreviations:

• tsp = teaspoon

Carefully wash the chili peppers and place them on a clean towel (or some clean paper towels).

While working with hot chili peppers, I strongly advise you to use disposal gloves to avoid direct contact with the skin. Be careful not to rub your eyes when the gloves are on. After you finished chopping the peppers, please wash the gloves with plenty of soap and water (or just throw them away). If you don't have disposable gloves, oil your fingers with about 1/2 tsp of vegetable oil. The oil will create a barrier between the skin and the capsaicin (the active compound that causes skin irritation).

Take the clean chili peppers and trim their ends. Cut the peppers lengthwise using a vegetable knife and discard the seeds and veins. Keep 1-2 tsp of seeds for extra spiciness.

Using a sharp knife, chop the chili peppers roughly and place them in the food processor.

Peel the garlic cloves and add them to the food processor as well.

Pulse for a few seconds until they are finely chopped.

Note: If you don't have a food processor, you can finely chop the chili peppers by hand, using a sharp knife.

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In a medium saucepan combine the apple cider vinegar and the brown sugar. Heat the mixture over high heat and stir until the sugar has dissolved.

Add the mixture from the food processor and 1 to 2 tsp of chili seeds. Simmer the sauce over low-medium heat until the liquid is reduced by half (about 30 minutes). After 30 minutes the mixture will be still watery, but it will get thicker as it cools.

Choose your jars. From 500g of chili peppers, you will get about 550g (20 oz) of chili jam. I like to use 5 small (100ml) jars.

Meanwhile sterilize the jars using your favorite method.

I usually use the following method: I remove the lids from the jars, I place them on a tray and I sterilize them in the preheated oven at 180°C / 350°F (gas mark 4) for 20 minutes. I sterilize the lids by boiling them in hot water for 20 minutes.

Carefully spoon the jam in an airtight jar, seal immediately and let it cool down. Store the jam in a cool, dark place.

After you've opened the jar, refrigerate. The jam will last up to 4 weeks in the refrigerator.