Brussels sprouts, chilli and thyme jam

  • Total Time

    35m
    • Prep Time

      10m
    • Bake Time

      25m
  • Makes

    1
  • Skill Level

    Intermediate
  • Dietary Needs

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Yes that’s right, you heard correctly! This is Billington’s tantalising Christmas jam recipe using none other than the infamous sprout!

Method

  1.  Preheat the oven to 120°C, gas 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.

  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).

  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.

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