Raspberry jam with chili

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 kg Raspberries
  • 1 package (500 g) Gelling sugar for berries 2:1
  • 1 small chili pepper

Directions

  1. 1

    Sort the raspberries, place the raspberries in a large, tall pot and mix with the jam sugar. Wash the chillies, dab dry and cut into rings, removing the seeds. Add chilli rings to the pot.

  2. 2

    Bring to the boil while stirring over high heat and allow to boil fizzily for at least 3 minutes. If necessary, skim and pour hot into prepared, sterilized glasses, close and place on the lid for approx. 5 minutes.

  3. 3

    Turn the glasses over, let them cool down. Store in a cool and dark place.

Categories & Tags

Miscellaneous