I’ve been making this for years and it’s about the best thing you can possibly put on a BBQ’d sausage. The main flavours are from chilli and ginger and sugar, but the batch I made this year included a few scotch bonnet peppers, possibly a mistake but we will have to wait and see when it’s finished maturing in the jars.
I will update this post in 2 months when i taste the jam properly. This brew will also filter out into the world for the International Preserves Exchange.
1 kilo of red chillies 3 – 4 scotch bonnet chillies (optional) 500g jam sugar with extra pectin 200g ginger, brunoised or pureed. Zest and juice of one lemon 150ml water
Finely slice half of the chillies including the scotch bonnets if using. The other half should go into a food processor to be finely pureed. Like me you may want to wear some rubber gloves for this.