Gourmet Chilli Jam Food

SWEET CHILLI JAM

Sweet chilli jam image

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

Ingredients

8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

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

Chilli Jam image

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

Ingredients

10 long chilies, chopped and deseeded
4 tablespoons vegetable oil
1 sweet red pepper, chopped
1 head garlic, chopped
200 g shallots, chopped
100 g palm sugar or 100 g brown sugar, grated
2 tablespoons tamarind pulp or 2 tablespoons lime juice

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.

CHILLI JAM

Chilli jam image

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

Ingredients

10 fresh red chillies
4 cloves of garlic
2 jarred roasted red peppers
500 g jam sugar
500 ml white wine or cider vinegar
2 fresh Scotch bonnet chillies

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

GOURMET CHILLI JAM

Gourmet Chilli Jam image

This sweet chilli jam has been sent by post all over Australia and I cannot keep up with the demand.Try it once and you will be addicted..Great with everything from pork chops to cheese platters

Provided by Barberal

Categories Sauces

Time 1h20m

Yield 6-10 jars

Number Of Ingredients 7

Ingredients

1 kg tomatoes, blanched skinned and chopped
500 g sugar
3 tablespoons lemon juice
1/3 cup white wine vinegar
6 -10 red chilies
2 teaspoons salt
2 tablespoons fish sauce (nam pla)

Steps:

To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight.
When settled, add all ingredients to big pot and simmer until thick.
This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc.
Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!

Nutrition Facts : Calories 374.5, Fat 0.5, SaturatedFat 0.1, Sodium 1250.8, Carbohydrate 94.7, Fiber 2.7, Sugar 90.4, Protein 2.6

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