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
This chilli jam recipe is quick and easy to make and is the perfect edible gift
Provided by delicious. magazine
Categories Jam recipes
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
- Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn't catch and burn at the bottom of the pan.
- When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.
Nutrition Facts : Calories 10kcals, Fat None, Protein 0.1g, Carbohydrate 2.5g (2.4g sugars), Fiber 0.1g
HOMEMADE SURE.JELL CHERRY FREEZER JAM
Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse 5 clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
SWEET CHILLI SAUCE
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we've kept our version veggie
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 200ml/10 servings
Number Of Ingredients 5
Steps:
- Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
- Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
Nutrition Facts : Calories 87 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
GOURMET CHILLI JAM
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
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
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
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
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.
TOMATO SWEET CHILLI JAM
Transform squishy tomatoes with this sweet, spicy jam you'll layer on everything
Provided by amanda.k.nicolasE-41MviV
Time 55m
Yield Makes 2 jam jars
Number Of Ingredients 0
Steps:
- Blend half the tomatoes with the chillies, garlic, ginger and fish sauce.
- Put the puree, sugar and vinegar in a saucepan, bring to the boil slowly, stirring all the time to prevent anything catching on the bottom of the pan.
- Cut the remaining tomatoes into 5mm dice. When the puree mixture reaches the boil, add the remaining tomatoes, seeds, skin and all.
- Cook gently for 30 - 40 minutes, skimming off excess foam/scum reguarly. Stir every 5 minutes to stop solids collecting at the bottom and on the sides of the pan. While the jam is cooking, pop a side plate in the freezer then get it out and put a small dollop of jam on it. If it wrinkles when you push your finger through it then it's ready. If it runs on the plate then keep cooking.
HOMEMADE SWEET CHILLI JAM
Make and share this Homemade Sweet Chilli Jam recipe from Food.com.
Provided by katew
Categories Thai
Time 45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place chillies, onions and garlic in food processor.
- Process to rough textured paste.
- Heat oil in saucepan.
- Add chilli mixture.
- Cook over medium low heat for 10 minutes till soft but not browned.
- Add sugar and vinegar, bring to the boil.
- Stir till sugar dissolves.
- Lower heat and simmer for 15 minutes till it is reduced and syrupy.
- Season with fish sauce to taste.
- Pour into clean glass bottles, seal tightly.
Nutrition Facts : Calories 660.4, Fat 11.5, SaturatedFat 1.5, Sodium 1149.6, Carbohydrate 140.1, Fiber 3.1, Sugar 130.3, Protein 4.4
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SWEET CHILLI JAM RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesEstimated Reading Time 1 minCategory Christmas Gift RecipesCalories 44 per serving
- Put the whole chillies in a food processor or mini chopper and whizz to a rough paste. Scrape into a large heavy-based saucepan set over a medium heat and add the other ingredients. Put a saucer in the freezer (to test for setting).
- Stir until the sugar dissolves, turn up the heat and bring the jam to a rolling boil for 15 minutes, stirring occasionally, then take off the heat.
- Spoon a little jam onto the saucer from the freezer. Return it to the freezer for 5 minutes, then push the jam with your finger. If it wrinkles, it’s ready. If not, return the pan to the heat and the saucer to the freezer and boil for 5 minutes, then check the set again. When set, turn off the heat and leave to stand for 5 minutes.
- Using a sterilised funnel, pour the jam while still hot into the sterilised jars, seal them and leave to cool fully before wrapping and packing.
BEST HOMEMADE SWEET CHILLI JAM | TRIED & TESTED - …
From kitchenmason.com
4.3/5 (80)Calories 213 per serving
- 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 SWEET CHILLI JAM RECIPE - PENNY'S RECIPES - DELICIOUS!
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Estimated Reading Time 3 mins
MAKE YOUR OWN SWEET CHILLI JAM | FOOD | THE GUARDIAN
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SWEET CHILLI JAM - CURLY'S COOKING
From curlyscooking.co.uk
5/5 (6)Total Time 2 hrs 30 minsCategory JamCalories 42 per serving
- Start by deseeding the peppers and chillis and peeling the garlic and ginger. In batches, blitz the ingredients in a food processor to get a fine dice
- Add the blitzed peppers, chillis, garlic and ginger to a large pan. Add in the tin of cherry tomatoes, red wine vinegar and caster sugar. Stir thoroughly
- Turn the heat down to low and leave to cook for 1.5 - 2 hours stirring occasionally until it is thickened and glossy. You will need to stir more frequently for the last 30 mins
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).
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.
SWEET HOT RED PEPPER JAM - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.6/5 (37)Category Appetizer, JamCuisine AmericanEstimated Reading Time 7 mins
- Seed and rough chop the red bell peppers. Trim and cut the hot peppers in large slices. Put all the peppers in a food processor and pulse until they are finely chopped. I scrape down the side of the bowl once. Transfer to a large pot with a wide bottom, such as a soup pot or enameled cast iron pot.
- Add the red pepper flakes, butter, salt, vinegar, and the rest of the sugar to the pot with the peppers, stir to combine.
- Bring the pot to a full boil over high heat, stirring often. Once the whole contents of the pot have come to a full rolling boil, set a timer and continue to boil for 5 minutes.
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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