This week we’ve been in pursuit of the perfect chilli jam. My brother used to make an absolutely brilliant chilli jam which we’ve loved eating over the years with camembert – which is fantastic. We worked from a couple of books to find a good example. Sadly neither lived up to the food memory we had of the original. First up was Jams, Preserves and Chutneys Handbook by Marguerite Patten (Marguerite seems to be the go-to person for preserving when you search for her), and her pepper and chilli jelly was tasty if a little thin (I think this has more to do with my technique than the recipe from Marguerite). Our next attempt was Red Pepper and Chilli Jam from Jams and Chutneys by Thane Prince. Better consistency here it has to be said, and good flavour, but still not quite there. The search for the perfect chilli jam continues…