Jalapeño Jam
The perfect launch pad for all your food-wolfing shenanigans. I’m pretty sure this will last in a sterilised jar as long as you and I would.
Makes 3 cups (945 g/ 2 lb 1 oz).
Ingredients 9
1 tbsp olive oil
2 green capsicum (bell peppers), deseeded, diced
2 red onion, peeled, roughly chopped
5 jalapeños, fresh, sliced, deseed if you prefer a milder relish
230 g caster sugar
250 ml apple cider vinegar
salt, to taste
black pepper, freshly ground, to taste
1 cup coriander (cilantro), leaves, washed, thinly sliced
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Method 4
Add the to a large saucepan over medium–low heat. Once the oil is warm, add the , and and cook, stirring often, for 20 minutes or until soft.
Add the and and cook for a further 20 minutes or until the liquid has reduced to a jammy, syrup-like consistency.
Add salt and freshly ground black pepper to taste.
Remove from the heat and allow to cool before adding to a blender with the and pulsing briefly until a relish consistency, then spoon into sterilised jars.
Katrina Meynink's tips
Makes 3 cups (945 g/ 2 lb 1 oz).
A few other things you might like to do with it:
• Add to a cheese platter — let quince paste have a rest. Goes superbly with soft
goat’s cheese and the like.
• Add to a bucket of aïoli for pure, unadulterated hot chip, crudité,
chicken-wing-dipping pleasure.
• Glaze it on alllll the proteins before roasting.
• Smear on toast with your breakfast eggs.
