Capsicum Relish Jamie Oliver Recipes

HOT PEPPER RELISH RECIPE

Steps:

• Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
• Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
• Add to a jar and allow to cool.
• Serve!

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

THE BEST RED PEPPER AND CHILLI JAM

Steps:

• Place a small plate in the freezer (you will need this later to test the 'jamminess' of your jam).
• Blend the chillies (seeds in), peppers and garlic in a food processor until you have a fine, frothy paste - about 30 seconds. Add the tinned tomatoes to the mixture.
• Transfer everything to a sieve, allowing the sieved liquid to drop into a wide heavy-bottomed pan. Set aside the pulp for later.
• Bubble the sieved liquid over a medium-high heat until reduced to about a fifth of its original volume (this took me around 15 minutes). You can tell that it is ready when it does not immediately flood the space left by a spoon dragged along the bottom (see my photo for guidance).
• Add the reserved pulp back to the pan along with the sugar and cider vinegar. Bubble vigorously over a medium-high heat (it will look like bubbling lava), stirring every few minutes until it looks thick and 'jammy' - this took me around 30 minutes of bubbling. At this point the jam is ready. You can test it by placing a small blob on your frozen plate - this will instantly cool the jam, making it resemble its final texture. I like mine to be fairly thick.
• Take the jam off the heat and stir in the fennel seeds. Once the jam is cool enough to handle, divide between your sterilized jars and seal with the lids. If kept in a cool dark place the jars can last for up to a year (although always check before eating!). Once opened, keep in the fridge and use within a few weeks.