4lb green chiles
1 tablespoon vegetable oil
1 cup finely diced onion
2 tablespoon Worcestershire sauce
2 tablespoon yellow mustard seeds
4 cups sugar
3/4 cup cider vinegar
6 oz liquid pectin
1 teaspoon salt
- Start by roasting the chiles. Ideally, you want to do this on a grill, but you can also use an oven broiler. Place the chiles over a medium hot grill and cook 6-8 minutes per side until the skin is blistered and black. Place the hot chiles in a bowl and cover with cling wrap. Leave for 15 minutes. Use gloves to strip off the blistered skins and discard. It’s ok to have some charred pieces left behind. If you prefer a less spicy jam, discard the seeds at this point, too. Dice the softened chillies into small pieces.
- In a large saucepan over medium heat, place the vegetable oil and cook the diced onion until softened, about 5-7 minutes.
- Add the Worcestershire, chiles, mustard seed, sugar, vinegar and salt. Stir and then bring mixture to a boil. Boil rapidly for 2-3 minutes then remove from heat.
- Add in the liquid pectin and stir thoroughly. Allow the mixture to cool before placing into jars. Note – if you wish to keep these for several months, use proper canning methods. Otherwise, the jam lasts 3-4 weeks in the fridge (and makes a great gift!).