Blackcurrant Chilli Jam By Vivien Lloyd
1kg (2lb) black currants
852ml (1½ pints) water
1.4kg (3lb) sugar
1 Habanero Chilli
Using a fork, remove the currants from their strings. Pick the fruit over and take out any stray leaves. Place the currants in a large preserving pan with the water.
Bruise the chilli with a rolling pin and tie it up in a small piece of muslin and add this to the pan. Simmer the fruit very gently until tender (25–30 minutes).
Warm the sugar in an ovenproof bowl in a low oven, 140°C (275°F/Gas 1). Remove the sugar from the oven. Squeeze the liquid from the muslin bag back into the pan by pressing it against the side of the pan with a spoon.
Stir the liquid into the pan. Discard the muslin bag.
Add the sugar to the preserving pan and stir until it has dissolved. Bring the jam quickly to a rolling boil and boil hard until setting point is reached.
Test for a set after 5 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes.
Push any scum from the surface of the pan to the side and remove it with a metal spoon. Gently stir the jam and pour it into clean warm jars, up to the brim.
Seal immediately either with new twist-top lids or waxed discs and cellophane covers secured with rubber bands. If using cellophane covers, apply them when the jam is cold in the jars. Makes about 2.25kg (5lb)