Cranberry & chilli jam
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Makes 700g
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
Calories 18 1%
Fat 0.2g 0%
Saturates 0g 0%
Sugars 3.8g 4%
Salt 0g 0%
Protein 0.2g 0%
Carbs 4.2g 2%
Fibre 0.4g -
Of an adult's reference intake
Ingredients
- 2 red onions
- 4 cloves of garlic
- 3-4 long fresh red chillies
- olive oil
- 500 g fresh cranberries
- 150 g sugar
- 40 ml red wine vinegar
Recipe From
Jamie Magazine
By Jodene Jordan
Method
- Peel and finely slice the onions, peel and finely chop the garlic, then deseed and finely slice the chillies.
- Place the onions, garlic and chillies in a large pan over a low heat with a little oil and sweat down for 8 to 10 minutes, or until soft but not coloured.
- Add the cranberries, sugar, vinegar and 50ml of water.
- Simmer gently for 15 to 20 minutes, or until the berries are soft and breaking down but still just holding their shape.
- Gently mash a little and cook for a further 15 minutes, or until thickened and jammy.
- Season with sea salt, black pepper and a drizzle of oil, then allow to cool.
- Spoon into sterilised jars and tuck in when it’s cooled. It keeps for 1 week.
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