I love jams with a twist – and was recently inspired by a strawberry and chilli jam that I picked up at Chatsworth Farm Shop. Whilst it was tasty, it lacked a certain richness that is needed when pairing with cheese. So, it inspired me to create my own version – a gorgeous, thick, rich cherry jam with a gentle heat from red chillies.
Not only is this recipe so quick to make (with just a few ingredients), but it’s a great way to use up a glut of leftover chillies and cherries which are in season right now. This cherry chilli jam makes one large jar, but stores for months (if not years!) in a dark cupboard, so you could batch make this ready for gifting to friends and family at Christmas time.
Read on for the full recipe!
Method
Follow these steps to make our Cherry Chilli Jam
Start by removing the stems and pits from the cherries and slice the chillies. Add the chilies and cherries to the pan, along with the lemon juice, and simmer on a medium heat for 10 minutes.
Add 300g of caster sugar to the softened cherries and bring to a rolling boil for 10 minutes, stirring regularly. As the mixture begins to thicken, mash a few of the cherries with the back of your spoon to make some cherry pieces slightly smaller.
To test if your cherry chilli jam is set, place a small plate in the freezer for a few minutes. Then, drop a spoonful of the hot jam onto the plate and leave it for 30 seconds. If the jam wrinkles when you push it with your finger, it’s ready. If not, continue boiling for a few more minutes and test again.
Once your jam has reached the desired consistency, carefully pour it into a sterilised jar. Seal immediately and allow to cool completely before labelling and storing your jam.
How To Use Chilli-Cherry Jam
We use this rich, decadent cherry jam on literally everything. Our favourite way to use it is on a salty cracker with a slice of manchego, garnished with fresh thyme – great as a quick throw-together canape! You can also use this chilli cherry jam:
- As a cocktail ingredient
- On a cheeseboard with stilton, cheddar, or goats cheese
- Thinned with water to make a salad dressing
- As a glaze for meatballs or cocktail sausages
- Spooned over a gooey baked camembert
- Tossed over roasted root vegetables, such as carrots and parsnips
- Simply on its own, spread on toast!
Easy Preserve Recipes From Savery Grazing
If you’re looking for more quick, easy recipes that utilises the ingredients of the season, keep up to date with our food blog. You can also keep up to date with Savery Grazing on Facebook & Instagram.
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