CHILE JAM
Can be used as a relish with cheese. Add to soups for a kick.
Provided by KIMBERLEE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to Broil.
- Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool.
- Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely.
- In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 19.1 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.7 g, Sodium 4 mg, Sugar 16.1 g
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
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.
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.
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
THAI CHILI JAM
The sweet, savory, and spicy condiment called Nam prik pao is the classic garnish for tom yum noodles, but it's too good to be relegated to one single use.
Provided by America's Test Kitchen
Categories Condiments
Time 1h
Number Of Ingredients 7
Steps:
- Set a fine-mesh strainer over a heatproof bowl. In a medium saucepan over medium-high heat, warm the oil and shallots, stirring frequently, until shallots are deep golden brown, 8 to 10 minutes.☞TESTER TIP: Keep a close eye on the shallots. Once they start browning, they color very quickly.
- Using a slotted spoon, move the shallots to a second bowl. Add garlic to hot oil in saucepan and cook, stirring constantly, until golden brown, 1 to 2 minutes. Using a slotted spoon, dump the garlic into the bowl with the shallots.
- Add the arbol chiles and half of the reserved seeds to the hot oil and cook, stirring constantly, until the chiles turn deep reddish brown, about 1 minute. Pour oil through the prepared strainer and into the bowl; reserve oil and add the chiles to the bowl with the shallots and garlic. Do not wash saucepan.
- In a blender or mini food processor, blend the shallot mixture, sugar, and lime juice until a thick paste forms, 45 to 60 seconds, scraping down sides of container as needed. If the mixture isn't blending well, drizzle in a little extra lime juice.
- Return the paste to the now-empty saucepan, add the fish sauce and 2 tablespoons of reserved oil. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, 4 to 5 minutes. Remove from the heat.
- Season with extra lime juice, extra fish sauce, and salt, to taste. (Jam can be refrigerated for up to 1 month.)
Nutrition Facts : ServingSize 1 tablespoon, Calories 117 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 285 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g
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
ASIAN CHILLI JAM
This sweet and spicy Asian chilli jam is a tasty low-sugar jam with Thai bird's eye chillies, garlic, and ginger. Perfect for stir-fries or marinades.
Provided by Foodaciously
Categories Sauces & Creams
Time 1h
Number Of Ingredients 10
Steps:
- Halve and deseed the red peppers, then roast them for 200°C (400°F) for 25 minutes.
- Let the peppers cool down a bit, peel off their skin and discard it.
- Blitz the peppers with garlic, ginger, and chillies.
- Add the chilli paste to a pot with vinegar, soy sauce, maple syrup, oil, and chilli powder. Bring to a boil and simmer over low heat for 30 minutes, stirring occasionally.
- Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Cook it for 3 minutes while stirring until it's thick and glossy.
- Transfer the jam into clean jars and leave to cool down completely before serving.
Nutrition Facts : Calories 52 calories, Carbohydrate 11 calories, Fat 1 grams, Fiber 1 grams, Protein 1 grams, SaturatedFat 0 grams, Sugar 9 grams, UnsaturatedFat 1 grams
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.
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TOMATO CHILLI JAM - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
5/5 (9)Total Time 50 minsCategory Breakfast, Dinner, Lunch, SnacksCalories 86 per serving
- Cook on a medium heat for approx 1 hour or until it's sticky and jam like consistency. Taste half way through cooking and adjust seasoning as necessary - see tips below.
TOMATO AND CHILLI JAM RECIPE | GOOD FOOD
From goodfood.com.au
Category Side DishTotal Time 45 mins
- Cut half the tomatoes into five-millimetre pieces. Blend the other half with the chillies, garlic, ginger and fish sauce to a puree in a food processor. Do not strain the puree as the tomato seeds contain pectin, which help the jam set.
- Put the puree, sugar and vinegar in a deep pot and bring to the boil slowly, stirring constantly. When it boils, turn down to a gentle simmer and add the chopped tomatoes with seeds and skin.
- Skim off any foam and cook gently for 30-40 minutes, stirring every five minutes to move the solids that settle on the bottom.
THAI CHILLI JAM RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1.5Total Time 30 minsCategory Side Dish
- Heat the oil in a wok and add the onion. Cook, stirring, over a medium heat for several minutes until golden brown.
- Add the chopped chillies, garlic and ginger and cook, stirring, for another few minutes. It should be a deep golden colour.
- Add the dried shrimp, cook for a few minutes then add the tamarind puree, palm sugar and fish sauce. Stir to combine and cook for another few minutes to dissolve the sugar and cook out the tamarind.
- Remove from the heat and place the mixture in a food processor. Blend until you have a paste. You will need to add about 1/4 cup of water to help bring everything together.
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- Add the red pepper, chillis, ginger, garlic cloves and tinned tomatoes to a food processor. Blitz until finely chopped.
- Tip mixture into a very wide saucepan or pot along with the caster sugar and red wine vinegar. Place over a high heat and bring to the boil.
- Then reduce the heat to a simmer and continue to cook until the jam has reduced and is very thick. This should be within 1 hour. When you run a spoon through it, it should leave a trail.
EASY AND QUICK CHILLI JAM - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
5/5 (6)Total Time 30 minsCategory Dip, Side DishCalories 385 per serving
- Chop the chillies and deseed them, except for a few. The more seeds you keep the spicier the jam will be.
HOMEMADE CHILI JAM FOR CHRISTMAS - THE PERFECT FOODIE GIFT
From clairekcreations.com
4.8/5 (4)Total Time 45 minsServings 3
- Combine all the ingredients in a large saucepan and bring to the boil, stirring, until the sugar has dissolved.
- Reduce the heat to medium and boil gently for 20-25 minutes or until jam reaches setting point - to test, refrigerate a small plate until chilled. Spoon a teaspoon of jam onto the plate and refrigerate for 5 minutes. If, when you run your finger through the middle, the jam stays separated in half, it is ready, if not, cook for a little longer.
SWEET CHILLI SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (5)Calories 59 per servingCategory Jams And Dips
- Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.
- Transfer the peppers, chillies, ginger and garlic to a large saucepan and add the tin of cherry tomatoes, sugar and vinegar.
- Bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90 mins-1.5 hours, stirring occasionally. Stir more frequently during the last 20 mins or so and give the tomatoes a mush with a fork if they haven't broken down.
- The sauce should thicken during this time, but will still be pouring consistency (about the consistency of tinned tomato soup). It can be cooked for longer if it still looks very thin (but it will thicken more once cooled).
15 CHILLI JAM RECIPES YOU NEED TO MAKE THIS WEEKEND
From chasingchilli.com.au
- Two Pepper Chili Jam. Nigella Lawson is known for making easy, tasty food, and this recipe is super simple. It only uses five ingredients. Make sure to read her advice on making jam sugar so you don’t forget to buy powdered pectin!
- Sweet Chilli Jam. Sweet. Savory. Thick. Chunky. This jam is all those things, and it’s not too hot. You may not be tempted to eat this on its own, but you won’t leave any behind once you start smearing it on cheese and crackers.
- Spicy Chili Jam. THIS is the chili jam to use for marinades and glazes! Hot, glossy, and sticky- as perfect for a whole roasted chicken as it is an entire pan of glazed carrots.
- Raspberry Jalapeno Jam. Now we’re talking! The inclusion of fruit tricks you into thinking this won’t be spicy, but- depending on the pepper you choose- this jam could really light up your life.
- Strawberry Chipotle Jam. I love this recipe because it is simple and the author has included lots of beautiful pictures, including step by step images.
- Strawberry and Chili Jam Candies. This fun recipe makes sweet and spicy candy, which is rolled in sugar and served the same day it’s made. You can store it in leftover those Mason jars, and it uses up that bottle of Tabasco sauce we all seem to have in our cabinets.
- Blueberry, Lemon, and Chile Jam. This recipe is a review of a previously posted recipe, and you will benefit from reading the original and the reviewer’s notes.
- Carrot and Chili Jam. Carrots and chilies are a natural pairing- sweet, spicy and savory enough to eat with meats and cheeses. This jam is not meant to be canned and stored.
- Ghost Pepper-Pear Jam. Yes, people- sometimes food hurts so good. This is not the right jam for everyone on your gift list, but your more adventurous friends will enjoy the stomach burn these peppers provide.
- Sweet Chili Jam. This jam is more suited as a condiment and recipe ingredient than as a standalone jam. It includes garlic and fish sauce, so make sure to tell people to think twice before spreading it on a cookie for a midnight snack!
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