Burnt Chilli Jam
with smoked paprika
Batch 21
220g e
Red chillies and peppers cooked until the edges catch, then cut with cider vinegar. Hot, not fierce. Try it on eggs.
Tasting notes
Smoke first
Heat arrives late
Sweet, then sharp
About this batch
We roast the chillies and peppers until the edges blacken, then cook them down with sugar and cider vinegar. The burnt edge is deliberate: it takes the sweetness down a notch.
Hot, not fierce. Spoon it onto eggs, cheese on toast or the end of a sausage roll.
Ingredients
Batch 21
Red chillies (31%), red peppers, sugar, cider vinegar, smoked paprika, garlic, pectin, salt.
Contains
None in this recipe
Store in a cool, dry place. Once opened, keep in the fridge and eat within six weeks. Made in a kitchen that handles nuts.
