While we love it as a breakfast condiment, its usefulness doesn’t stop there. It makes a lovely addition to bangers and mash instead of onion gravy and is also a great way to spice up a sausage sandwich,
3 large red capsicum (bell peppers)
2kg (4lb) long red chillis
1/2C olive oil
6 red onions, peeled & finely diced
4 cloves garlic, peeled & chopped
1/2t ground cumin
1/2t ground allspice
1t smoky paprika
300g (11oz) sultanas, well chopped
100g (3 1/2oz) brown sugar
Preheat oven to 200C (400F).
Divide chillli and red capsicum between two baking trays and drizzle each with a little oil, reserving the rest to cook the onions. Bake for about an hour, turning every 20minutes or so until vegetables are soft and browned. Remove from the oven and cover and allow to cool.
Meanwhile, to sterilize your jars pop them in the dishwasher and give them a spin on the hottest cycle. Or place them in a large saucepan and cover with water and bring to a simmer then drain and allow to dry in a low oven.
In your largest saucepan or a stock pot, warm oil over a medium low heat. Add onion and cook stirring occasionally until onion is soft but not brown. Add garlic and cook for another few minutes before adding spices. If your chilli isn’t yet ready remove the onion from the heat while you attend to the chilli.
When the chilli and capsicum are cool enough to handle, I thoroughly recommend you put on some rubber gloves. Peel and deseed the capsicum and chilli, reserving any water that has accumulated. If you’d prefer it a little hotter leave some of the chillis with the seeds in (I left about 10 with their seeds in and was glad I hadn’t left any more). Roughly chop the chilli and capsicum flesh and add to the onion pan along with the reserved water.
Bring to a simmer and add sultanas and sugar. Simmer, stirring occasionally for 1 – 2 hours or until the jam has thickened into a chunky jammy paste. Immediately divide between the sterilized jars and seal while still hot.
Allow to stand for at least a week but preferably 2 before enjoying with your breakfast of choice.
Will keep in the cupboard for a few months but once opened, refrigerate the jar.
__________________________
ps. I know the eggs in the photo about look a little bit too yellow
to be true but they are 100% natural free range from my uncle’s
farm.
My mouth is watering – the whole meal should be enshrined! Thanks for sharing the chili recipe too. My daughter and I plan to try some canning this year and this one’s on my list!
Great post Clance! I do think a salad for breakfast is a bit weird – but it seems to be catching on in Melbourne! Why a salad Clance? Is it because it makes you think its more healthy meal (as the Melbournian claimed)? Or do you just like the taste? Or are you eating closer to lunch, which would make the greenery a much more plausible addition?
The sausages made my mouth water and reminded me of my Irish grandfathers love for them -same goes with the pudding!! Yum.
thanks for dropping by cindy.
it is a seriously good breakfast. I feel very luck every time we have it.
let me know how you get on with the chilli jam
hey em
I must have been a rabbit in a former life – just love my leaves. I guess it’s a taste thing but it also add variety and colour. And it is something that we do when it’s more a brunch thing.
the sausages are really lovely and glad to hear you like your pudding.
Delicious, hearty breakfast!
hi jackie
there’s nothing like it to start a lazy sunday
peter watson make a chilli jam whose first listed ingredient is apple but also has capsicum in it, its absolutely delicious for breakfast with bacon, eggs and avocado. i was inspired by it to try to make chili jam as christmas presents last year, and ended up making one adapted from donna hay, which was more of an asian style chilli jam with fish sauce etc, also delicious but more of a thing to go with barbecued meats or put in a stir fry . . . i look forward to trying yours – perhaps adding some apple!
What a delicious looking spread. I must say, I’m a creature of habit when it comes to breakfasts, regardless of what day of the week it is.
jean
hadn’t thought of apple. I also made a more asian style chilli jam that had fish sauce but definitely perfer the one I’ve given here for breakfasts. like the idea of the apple – let me know how you get on.
thanks y.
I’m a creature of habit for weekday breakfasts so I understand where you’re coming from
That is a wicked looking breakfast!
May I come to your house next Sunday for breakfast?? Nothing like a full irish breakfast. And the chilli jam looks scrumptious. Yum!
My mouth is watering – the whole meal should be enshrined! Thanks for sharing the chili recipe too. My daughter and I plan to try some canning this year and this one’s on my list!
Great post Clance! I do think a salad for breakfast is a bit weird – but it seems to be catching on in Melbourne! Why a salad Clance? Is it because it makes you think its more healthy meal (as the Melbournian claimed)? Or do you just like the taste? Or are you eating closer to lunch, which would make the greenery a much more plausible addition?
The sausages made my mouth water and reminded me of my Irish grandfathers love for them -same goes with the pudding!! Yum.
thanks for dropping by cindy.
it is a seriously good breakfast. I feel very luck every time we have it.
let me know how you get on with the chilli jam
hey em
I must have been a rabbit in a former life – just love my leaves. I guess it’s a taste thing but it also add variety and colour. And it is something that we do when it’s more a brunch thing.
the sausages are really lovely and glad to hear you like your pudding.
Delicious, hearty breakfast!
hi jackie
there’s nothing like it to start a lazy sunday
peter watson make a chilli jam whose first listed ingredient is apple but also has capsicum in it, its absolutely delicious for breakfast with bacon, eggs and avocado. i was inspired by it to try to make chili jam as christmas presents last year, and ended up making one adapted from donna hay, which was more of an asian style chilli jam with fish sauce etc, also delicious but more of a thing to go with barbecued meats or put in a stir fry . . . i look forward to trying yours – perhaps adding some apple!
What a delicious looking spread. I must say, I’m a creature of habit when it comes to breakfasts, regardless of what day of the week it is.
jean
hadn’t thought of apple. I also made a more asian style chilli jam that had fish sauce but definitely perfer the one I’ve given here for breakfasts. like the idea of the apple – let me know how you get on.
thanks y.
I’m a creature of habit for weekday breakfasts so I understand where you’re coming from
That is a wicked looking breakfast!
May I come to your house next Sunday for breakfast?? Nothing like a full irish breakfast. And the chilli jam looks scrumptious. Yum!