CHILLI JAM
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can't get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: approx. 1.5 litres / 1.5 quart
Number Of Ingredients 4
Steps:
- You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars. Sterilize your jars and leave to cool. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
CHILLI JAM
Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Spicy, sweet and tangy - it's a real joy!
Provided by Jamie Oliver
Time 40m
Yield 4 small jars
Number Of Ingredients 6
Steps:
- Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
- Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
- Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
- Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.
Nutrition Facts : Calories 33 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0.1 g protein, Carbohydrate 8.1 g carbohydrate, Sugar 8.1 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
CHILLI JAM
This one's for you if you like sweet chilli sauce, only it's ten times nicer. Very easy to make and it keeps for a while in the fridge too. Spices up stir-fries any day!
Provided by melting pot
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process chillies, oil, capsicum, garlic and shallots until smooth.
- Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
- Add sugar and tamarind and simmer for 10 minutes.
- Use as a stir-fry sauce or grilling marinade.
CHILI JAM
A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.
Provided by Chrissyo
Categories Onions
Time 40m
Yield 1 medium jar
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan.
- Add garlic and onion and cook on a low slow heat until the onions are transparent.
- Note: do not brown the onions and garlic.
- Add chillies to the garlic and onion mixture and cook until the chillies are soft.
- Again being careful not to brown or burn the garlic, onion and chilli mixture.
- Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
- Simmer for ten minutes then turn off heat.
- Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
- (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
- The Chilli Jam will last for a couple of weeks in the fridge.
Nutrition Facts : Calories 1946.5, Fat 163.9, SaturatedFat 27.7, Sodium 2829.3, Carbohydrate 121.7, Fiber 10, Sugar 77.9, Protein 13.9
CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
Steps:
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
PEACH-CHILE JAM
This jam is reminiscent of red pepper jelly. It's fruity, sweet and slightly spicy with a defined chile flavor. Try it on a cheese plate, with pork or chicken or simply on buttered toast.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 3/4 cups of jam
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)
- Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.
- Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
GARLIC ANCHO CHILE JAM
Provided by Robert del Grande
Categories Condiment/Spread Food Processor Garlic Bake Vegetarian Vinegar Hot Pepper Honey Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
- While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
- Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
- Available at Latino markets and Kitchen/Market (888-468-4433).
MONTE CRISTO WITH APPLE-HATCH CHILE JAM
In these Monte Cristo sandwiches, you'll cook apple and canned green chiles down into a sweet and spicy compote to slather on your bread with ham and cheese.
Provided by Kendra Vaculin
Categories Sandwich Lunch Breakfast Brunch Apple Jalapeño Chile Pepper Vinegar Egg Bread Cheese Cheddar Swiss Cheese Ham Pan-Fry Tree Nut Free Peanut Free Kid-Friendly
Yield Makes 2 sandwiches
Number Of Ingredients 16
Steps:
- To make the jam, combine apple, jalapeño, chiles, sugar, vinegar, salt, and 3 Tbsp. water in a small saucepan or pot. Bring to a boil over medium-high heat, then reduce to medium-low. Cook at a low simmer, stirring every so often, until most of the liquid has cooked off and apples are soft, 25 to 30 minutes. Continue to cook, stirring frequently and mashing apples with a wooden spoon or potato masher, until apples have completely broken down and mixture has thickened, 5 to 7 minutes. Remove from the heat.
- In a wide, low dish, combine eggs, milk, and a pinch of kosher salt. Whisk until very well combined, then set aside.
- To assemble the sandwiches, spread a heaping tablespoon of jam on all four slices of bread. On two slices, layer half the grated cheese (or one slice), two slices ham, and then the remaining cheese. Top with the other slices of bread. Compress each sandwich slightly.
- Working one at a time, place the assembled sandwiches in the dish of beaten egg. Let the bread soak up the egg for 30 seconds, then flip and repeat on the other side. Repeat with the remaining sandwich, transferring the soaked sandwiches to a separate plate.
- Heat butter and olive oil in a large nonstick pan over medium-high until melted. Add sandwiches; cook 2-3 minutes per side, pressing down slightly, until browned and crisp. Transfer to a cutting board to halve before serving.
SWEET CHILLI JAM
This has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat
Provided by Barney Desmazery
Categories Condiment
Time 1h20m
Yield Makes 4 small jars
Number Of Ingredients 7
Steps:
- Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
Nutrition Facts : Calories 857 calories, Fat 1 grams fat, Carbohydrate 220 grams carbohydrates, Sugar 218 grams sugar, Protein 5 grams protein, Sodium 0.34 milligram of sodium
More about "chile jam food"
SWEET & AUTHENTIC THAI CHILLI JAM RECIPE - NAM PRIK PAO ...
From homecookingwithsomjit.com
EASY SWEET CHILLI JAM RECIPE - PENNY'S RECIPES - DELICIOUS!
From pennysrecipes.com
GREEN CHILI JAM | GREEN CHILI JAM - ALL-NATURAL, GLUTEN ...
From greenchilijam.com
HEIDI’S - RASPBERRY RED CHILE JAM CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
HOMEMADE CHILI JAM FOR CHRISTMAS - THE PERFECT FOODIE GIFT
From clairekcreations.com
5 WAYS WITH CHILLI JAM - TRACKLEMENTS
From tracklements.co.uk
TOMATO AND CHILLI JAM RECIPE - BBC FOOD
From bbc.co.uk
CHILLI JAM RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHILLI JAM RECIPE SIMPLE TO MAKE & EASY TO ADJUST THE HEAT ...
From chilcotts.farm
10 WAYS TO USE CHILLI JAM - FOOD MADE BETTER | STOKES SAUCES
From stokessauces.co.uk
HOW TO MAKE THE PERFECT CHILI JAM - HUNGRY FOODSTEPS
From hungryfoodsteps.com
TAMARIND-CHILE JAM | FOOD & WINE
From foodandwine.com
CHILLI JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
17 OF THE TASTIEST TRADITIONAL CHILEAN DISHES - AMIGOFOODS
From blog.amigofoods.com
MALAY CHILE JAM RECIPE - JENNA HOLST | FOOD & WINE
From foodandwine.com
HOW TO MAKE CHILLI PEPPER JAM RECIPE - BBC FOOD
From bbc.co.uk
THAI CHILI JAM | AUTHENTIC THAI FLAVORS & HEALTHY ...
From thaichilijam.com
BACON ONION GREEN CHILE "JAM" B - FOODS AND DIET
From foodsanddiet.com
BEST CHILLI JAM RECIPE | EASY SERVE IT, WITH LOVE, HEALTHY ...
From serveitwithlove.com
CHILE JAM RECIPE
From crecipe.com
CHILLI JAM RECIPE RECIPE - HOUSE & GARDEN
From houseandgarden.co.uk
FOOD IN CHILE: TRADITIONAL CHILEAN FOOD DISHES YOU HAVE TO ...
From travlinmad.com
15 CHILLI JAM RECIPES YOU NEED TO MAKE THIS WEEKEND
From chasingchilli.com.au
ASIAN CHILLI JAM RECIPE - FOODACIOUSLY
From foodaciously.com
CHILLI JAM RECIPE - TASTEBOTANICAL - PERFECT TO PERK UP ...
From tastebotanical.com
BEST HOMEMADE SWEET CHILLI JAM | TRIED & TESTED - KITCHEN ...
From kitchenmason.com
CHILLI JAM - THE FRENCH ALTERNATIVE - BURKE'S BACKYARD
From burkesbackyard.com.au
HEIDI'S RASPBERRY FARM - RED CHILE JAM CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
10 TRADITIONAL CHILEAN DISHES YOU NEED TO TRY
From theculturetrip.com
MAKE YOUR OWN SWEET CHILLI JAM | FOOD | THE GUARDIAN
From theguardian.com
CHILI PEPPER JELLIES AND JAMS RECIPES - CHILI PEPPER MADNESS
From chilipeppermadness.com
WHAT ARE SOME CREATIVE WAYS TO EAT SWEET CHILI JAM ...
From thekitchn.com
HOT CHILLI JAM - RACHELS KITCHEN
From rachels-kitchen.com
TOMATO CHILE JAM RECIPE - FOOD NEWS
From foodnewsnews.com
EASY HATCH CHILE PEPPER JAM RECIPE & ITS PERFECT SIDEKICK ...
From missfoodieproblems.com
CHILE JAM CHICKEN WITH CARAMELIZED SWEET POTATOES AND PEACHES
From epicurious.netlify.app
THESE 17 RECIPES WILL HOOK YOU ON HATCH CHILES | ALLRECIPES
From allrecipes.com
CHARCUTERIE PLATES: JAMS & JELLIES - STYLED TO SPARKLE
From styledtosparkle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love