I’ve made a red pepper jam before so I thought I would do a green version, the chili’s, peppers and tomato cam from my garden, I just made a small amount as a test.
I’ve added a video of me cooking the red pepper jam at the bottom.
Using 1 large green tomato, 2 Green peppers and making up to 250gms with green chili’s
1 Cup of cider Vinegar
1 Sachet of Pectin
Peel the tomato with a knife, cut into 4 and remove the seeds
De-seed the peppers
Chop the chili’s, these are mild chili’s so I left the seeds in
And put through a processor on pulse.
Put the fruit and the cider vinegar in a pan bring to the boil and simmer for 10 minutes.
Sterilize washed jars and lids in boiling water for 10 mins;
Now the part I forgot to photograph, Add the sugar and dissolve, once dissolved bring to a rolling boil add pectin and stir constantly whilst it boiling for 3 mins, turn off the heat.
Remove the jars and the lids, and place on a towel covered cutting board, this is important as it reduces the chance of the jars breaking from the change in temperature.
This photo has nothing to do with the chili/pepper jam, but shows using a funnel putting jam into jars.
Leave a head space of about 2 centimetres, put the lids on and seal.
Put the jars back into boiling water and sterilize for a further 2 mins, remove put back on cloth-covered cutting board, then leave alone, do not tamper with the lids, leave to cool.
If you’re using proper airtight tamper proof lids the top should pop down by the time the jam has cooled, if they don’t refrigerate and treat as opened.