Brussels Sprout, Chilli & Thyme Jam by Billington's

Method

1. Preheat the oven to 120°C, gas mark ½. Wash your jars, then place them on a baking tray and heat in the oven for 10 minutes.

2. In a blender, whizz together the chilli, onion, ginger and garlic. Heat the olive oil in a large frying pan and cook the onion mixture for a few minutes. Now add the Brussels sprouts to the blender and whizz until finely chopped. Add this to the same pan, and cook, stirring for a further few minutes until they soften.

   • 4 Garlic Clove(s) (Peeled)
   • 1 Red Onion
   • 3 Red Chilli (Deseeded)
   • 1 Fresh Root Ginger (Thumb Sized, Peeled)
   • 1 tbsp Olive Oil
   • 500g Brussel Sprouts (Trimmed & Washed)

3. Tip the cooked Brussels sprouts into a large heavy based pan, and add the rest of the ingredients, except for the thyme leaves. Bring to a simmer, then cook at a rolling boil for about 15 minutes, stirring occasionally with a wooden spoon. After about 10 minutes, add the thyme leaves and place a saucer in the fridge to chill. If the mixture is looking a bit dry and begins to stick to the base of the pan add some water in 100ml intervals. (I usually need to add about 300ml water in total).

   • 100ml Red Wine Vinegar
   • 1 Lemon(s) (Zest & Juice)
   • 400g Billingtons Unrefined Golden Caster Sugar
   • 50ml Pectin (Certo)
   • 10 Thyme (Sprigs, Leaves Only)

4. Turn off the heat, then drop a little jam onto a saucer. Place it in the fridge, wait a couple of minutes and see whether it has begun to set, in which case you can start filling your jars. (preferably using a funnel) If the jam hasn't quite set, put the jam to boil again and check for set after another 5 minutes.