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Cush

Hot Damn! This Is My Jam

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A hot and sweet jam - perfect for livening up your cheese on toast!
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Prep Time 20 minutes
Cook Time 20 minutes
Course: Extras
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 400 g Red Pointed Peppers
  • 150 g Fresh Red Scotch Bonnets
  • 4 cloves Garlic
  • 20 g Fresh Ginger - grated
  • 200 ml Apple Cider Vinegar
  • 100 ml Water
  • 1 Fresh Lime - juice only
  • 1 tsp Smoked Paprika
  • 1 tbsp King Naga Paste
  • 500 g Jam Sugar
  • 100 g Light Brown Soft Sugar
  • 1 pinch Sea Salt

Method
 

  1. Wear some gloves for this one! You might also want to open a window or two!
  2. 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.
  3. Chop the peppers, scotch bonnets and garlic. Add the ginger and vinegar and blitz to a coarse flecky puree
  4. 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.
  5. Leave on a rolling boil for around 10 minutes. Stir in the King Naga paste and mix well.
  6. 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.
  7. 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!

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