This flavoursome and so colourful piquant jam only contains ginger, chillies, lemon rind and honey. It is a jam totally made in heaven. It is a must have at all times.
Sterilising the jars
- Mixed chillies ? and peppers - well, it really depends on how spicy you want the jam to be. It also depends on what type of chillies you are using. Go for all the chillies and peppers that you know. You do want to control the heat level after all. I normally use 3-4 types. I use the tiny green and red chillies that are normally pretty hot, I use the big red Thai chillies, Turkish type and the Kapia.
- There is no need for the jam to be stored in the fridge before opening the jar but only after.
- The sugar can be replaced with honey, just like my mum used to make it but I have also used agave syrup or cane sugar.
- Sugar or honey quantity... you can choose to change the quantities according to how sweet you want it to be- for me this is perfect but it is also because it does not last very long before it gets devoured so I don’t need excessive amounts of sugar. If you think it will take a while to consume it, you can add more sugar- it will preserve better.
The process of sterilising is easy and a very quick one but absolutely crucial part of preserving, therefore do not skip it.
It simply helps to remove the bacteria that may subsequently make the preserve go bad fairly fast. That's all it is really.
There are two ways of doing it, one is to heat the oven at 130 C /275 F not higher as jars may break. Place them on a baking sheet or any paper/newspaper making sure they do not touch each other. Sterilise for 15-20 mins. Allow them to cool slightly after the time is up and using some heat gloves take them out and place on something that is heatproof. Use immediately.
I always start the sterilisation procedure at the same time with the jam making as they take pretty much the same amount of time. I always do work in parallel to save time but also to come at perfect timing with all.
So, the jam has to be placed in the jars while boiling and the jar is hot. This applies to any preserve.
I know for me this jam is not really a preserve because it does not last that long but... I still do it.
Note about sterilising...
Whatever you do, never put cold content into the hot jars or you will end up with a shattered jar.