Bishop Crown Chilli Jam

Last week I made a chilli jam using the last of our bishop crown chilli peppers, this is a recipe  which my Aunt has made for years with red chillies; and we all love it. It never lasts long in any household as you can eat it with everything (well I do!)

This recipe requires you to remove the seeds from the chillies. The heat of the bishop crown peppers come from these seeds so we added a few red birds eye chillies to add some extra heat. If you want it milder then just use the bishop crowns, it will still have a spice but the below recipe it HOT and SWEET!!!!……

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Serves: made 3 Jam Jars

Time: 1 hour to 1 1/2 hours

Difficulty: Easy

Ingredients:

350g Red Peppers (I used our last red pedron peppers from the garden you can just use regular red peppers)

350g Bishop Crown Chillies ( I used 323g of bishop crown & 22g red birds eye chillies)

1 Kg Sugar (I used granulated, you can use jam sugar with pectin in, if so then do not use the lemon rind)

1 Lemon (rind only)

600ml White Vinegar (can use white wine or cider)

Method:

Remove the seeds from all the chillies and peppers, I would suggest to use gloves…..I didn’t and my hands were very hot for the rest of the day  😉

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Once you have removed all of the seeds, pop the skins into a hand blender (you may have to do this in batches) and pulse until they are chopped small but not too much so they are like liquid.

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The size of peppers & chillies after pulsing

Next pour them all into a large pan. Set aside.

Now peel the lemon.

Chuck the peel into the pan with the chopped chilli & peppers, then pour in the vinegar and the sugar.

Get this to a boil on the hob, then let it simmer on a medium heat for about 45 minutes to 1 hour. Pop a plate in the freezer so you can do the jam test.

After 45 minutes get the plate from the freezer and drop a little of the jam onto it, if it is fairly firm when you run your finger through it, it is done.

Remove the peel from the jam, and discard.

Using sterilised jars place the hot jam into hot jars…carefully. Then seal.

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The jam should be clear and translucent.

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You may have a few seeds still in there, this is fine.

Viola…x

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Great with cheese and crackers 🙂

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Bishop Crown Chilli Jam

  • Servings: 3
  • Difficulty: easy
  • Print

2015-08-27 12.49.37

by Lululemonandlace

Ingredients:

350g Red Peppers (I used our last red pedron peppers from the garden you can just use regular red peppers)

350g Bishop Crown Chillies ( I used 323g of bishop crown & 22g red birds eye chillies)

1 Kg Sugar (I used granulated, you can use jam sugar with pectin in, if so then do not use the lemon rind)

1 Lemon (rind only)

600ml White Vinegar (can use white wine or cider)

Method:

Remove the seeds from all the chillies and peppers, I would suggest to use gloves…..I didn’t and my hands were very hot for the rest of the day  😉

Once you have removed all of the seeds, pop the skins into a hand blender (you may have to do this in batches) and pulse until they are chopped small but not too much so they are like liquid.

Next pour them all into a large pan. Set aside.

Now peel the lemon.

Chuck the peel into the pan with the chopped chilli & peppers, then pour in the vinegar and the sugar.

Get this to a boil on the hob, then let it simmer on a medium heat for about 45 minutes to 1 hour. Pop a plate in the freezer so you can do the jam test.

After 45 minutes get the plate from the freezer and drop a little of the jam onto it, if it is fairly firm when you run your finger through it, it is done.

Remove the peel from the jam, and discard.

Using sterilised jars place the hot jam into hot jars…carefully. Then seal.

The jam should be clear and translucent. You may have a few seeds still in there, this is fine.

Viola…x

Lulu xxx

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