|chilli and persimmon jam|
I love the nutty, perfumed caraway flavour with chillies. It's often an ingredient in harissa sauces and pastes, and is a flavour I grew up with in Polish rye bread that was studded with it. I like to leave the coriander and caraway seeds whole rather than crushing them first, to add lovely little bursts of flavour throughout the jam.
My chilli and persimmon jam is great in a sandwich with strong cheddar cheese, topping a baked Camembert, or added to soups, stews and stir fries. It is one of my kitchen staples and find I add it to anything that needs a bit of pepping up. It makes a tasty food gift too.
recipe by: Ema at De Tout Coeur Limousin
makes about six/seven 1lb jars
preparation time: less than 30 minutes
cooking time: 60-90 minutes
300g ripe persimmon pulp (skinned and de-seeded)
400g fresh/tinned chopped tomatoes
600g onions peeled and roughly chopped
1 head garlic peeled
50g ginger peeled
325g red chillies - remove stalks
300g red pepper/bell pepper de-seeded and roughly chopped
750ml red wine vinegar
1.5kg granulated sugar
1 tbs caraway seeds
1 tbs coriander seeds
1 tbs sea salt
add the chillies, garlic, ginger, persimmon and peppers to a food processor and whizz until finely chopped.
add the chopped vegetables to a large pan/preserving pan along with the tomatoes, vinegar, sugar, coriander seeds, caraway seeds and salt and bring gently to the boil
when the jam is cooked (I test for the jam setting point using the frozen plate method) pour carefully into cleaned/sterilised jars and seal. Store in a cool, dark place and once opened store in the refrigerator.
cooks hints & tips:
I used long red finger chillies which have a medium heat and I left the seeds in. You can remove them if you prefer, or are using a hotter chilli.
finely chop the vegetables by hand if you prefer or haven't got a food processor.
you can of course use green chillies, but you won't get such a vibrant red colour in the finished jam.
feel free to use your favourite herbs and spices you like - it's really nice with fennel and cumin seeds too.