KILNER RECIPE BOOK

Jams: Cranberry Chilli Jam Recipe developed and photography by @basilandbay

INGREDIENTS

METHOD

• 500g cranberries • 2 sweet pointed red peppers • 2 red onions • 200g sugar • 3 – 4 red chillies • 3 clementines (juice & zest) • 60ml red wine vinegar

1. Prep your ingredients. Finely mince the garlic, ginger and chillies. Followed by the peppers and onions. Then weigh out your sugar and vinegar and set to one side. 2. Place the onions, garlic, ginger, and chillis in a large pan over a low heat with a splash of olive oil and sweat down for 8-10 minutes, or until the onions are soft but not brown / caramelised. 3. Add the cranberries, peppers, sugar, vinegar, clementine zest and juice and all spice to the pan with the onions. 4. Simmer gently on a low heat for 15 to 20 minutes, or until the cranberries have softened and are just starting to break down, but still holding their shape (we still want it to be a chunky sauce). 5. Gently mash the sauce a little with the back of a wooden spoon, cook gently for another 15 minutes to give the cranberries time to release their pectin or until the sauce has thickened and looks jammy – it will thicken up further once cooled. 6. Turn off the heat, taste and season with sea salt and a pinch of black pepper. 7. Spoon into sterilised jars, seal the jars you aren’t going to eat straight away.

• 2 bay leaves • 1 tsp all spice • 1/2 tsp salt • 40g fresh ginger root

Makes: 3 x 0.25L Kilner ® Preserve Jars

Prep: 15 minutes Cook: 45 minutes

Difficulty level: Easy