Chilli & Garlic Jam

Chil v2


4 cloves garlic

250g long red chillies

200g red capsicum, cored and roughly chopped

700g jam setting sugar

300g white sugar

600mls apple cider vinegar


Roughly chop chillies, if you like it hot, leave half the seeds in.

In a food processor or mortar and pestle, pulse garlic, chillies and capsicum until it resembles a paste.

In a large pot over a low heat, dissolve jam setting and white sugar in vinegar. Once dissolved, add the chilli paste and bring to the boil.

Boil for 15 - 20 minutes or until thick and syrupy. Once cooled it will reach a jam consistency.

Remove from heat and set aside to cool and thicken. Once thickened but not solid, ladle into sterilised preserving jars.

Jam is great served on Mackenzie Southern Grain loaf and cheddar cheese.

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