I wanted a jam that was hot and sweet, not just hot for the sake of it. Fresh red scotch bonnets for that fruity fire along with King Naga paste for that deep, lingering heat. It had to be that deep glossy red colour that looks awesome in a jar and just screams at you to add it to some cheese on toast!
Hot Damn! This Is My Jam
A hot and sweet jam – perfect for livening up your cheese on toast!
Ingredients
Method
- Wear some gloves for this one! You might also want to open a window or two!
- Sterilise 4 x 200ml jars – wash them then put in the oven 130° for 15 mins. Place the lids in a pan of boiling water for a couple of minutes.
- Chop the peppers, scotch bonnets and garlic. Add the ginger and vinegar and blitz to a coarse flecky puree
- Add this mixture to a large pan along with the lime juice, water, paprika and both sugars. Heat gently, stirring continuously until the sugars have dissolved.
- Leave on a rolling boil for around 10 minutes. Stir in the King Naga paste and mix well.
- If you have a jam thermometer, the mixture should be 105°. If you don't, drop half a teaspoon of the mixture onto a cold plate. Leave it for 30 seconds then give it a prod. If it wrinkles, you're done. The jam should be a deep red colour.
- Remove from the heat, leave it to sit for 5 minutes then carefully ladle into the jars. Seal immediately.
Cush’s Notes
Only use ripe red scotch bonnets to achieve the deep red colour. If you have a high heat tolerance, you can double the amount of King Naga paste!