There are some things in life you just cannot get enough of and this is certainly one of them. Sweet. Fiery hot. Perfect with cheese, scrambled eggs or spread over corn-on-the-cob. It also works well dolloped on top of mushrooms or avocado on toast.
Makes about 3 smallish jars
4 tablespoons olive oil
3 medium onions – chopped
20 or so long red chilis – finely chopped with seeds
200ml white wine vinegar
50g caster sugar
large pinch of salt
Heat the oil in a large pan. Add the onions and fry over a medium heat for about 10 minutes then add the chilis and continue to fry for another 20-30 minutes until everything is really soft. If you like the jam really hot, substitute a couple of red chilis for scotch bonnets or a few dried red chilis in addition to the red chilis. Now add the water, sugar, vinegar and salt. Bring to boil and simmer for 15 minutes until it is noce and thick. Stir occasionally to stop it sticking to the pan.
Transfer the hot jam to a blender or food processor and blitz until thick and grainy.
Now take the kilner jars (small jam jars will do) and fill with boiling water to sterilise. Make sure you also sterilise the lid and the rubber band thingy round the lid. Carefull empty the boiling water, fill the jars with the hot chili jam and close the lids.
The jam will keep for months unopened (I had one in the fridge for almost a year). Once opened, if kept in the fridge, it’ll still keep for a good few weeks.