Sweet chilli jam in slow cooker, usually make in a pan on the hob slow cooker so much easier. I doubled up this recipe for this batch.
Ingredients:
6 long fresh red chilli’s, coarsely chopped
1 white onion, coarsely chopped
2 gloves garlic, coarsely chopped
125ml water
450g white sugar
80ml white wine vinegar
1 lime, juiced
Method:
Prepare jars to prevent mould – there are several methods to do this. I use boiling water, then empty just before use, don’t forget to do lids as well.
Process chilli, onion, garlic and water in food processor until finely chopped.
Place in slow cooker with sugar, vinegar & lime juice. Mix well and cook for 1 hour on low.Stir well and increase temp to high and cook for 2 hours. Place tea towel under lid for the last hour.
Test by placing teaspoon of jam on chilled saucer and place in freezer for 1 minute. If firm and set, jam is ready. If not quite set, leave in slow cooker on high for further 30 minutes.
Spoon jam into prepared jars, seal with lid and invert for at least 10 minutes. Set aside to cool.
Store unopened in cupboard for 6 months. Once open, store in fridge for up to 2 months.