HOT & SOUR CHILLI JAM WITH VEGETABLES
A fiery yet sweet combination, great for dipping - store in the fridge for a week or freezes for up to a month
Provided by Mary Cadogan
Categories Snack, Starter
Time 45m
Yield Serves 6, with other dishes
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
- Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.
Nutrition Facts : Calories 105 calories, Fat 4 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.57 milligram of sodium
THE BEST RED PEPPER AND CHILLI JAM
A rustic sweet and sour relish with aromatic fennel seeds and an addictive chilli kick.
Provided by Will Helliwell
Categories Condiment
Number Of Ingredients 7
Steps:
- Place a small plate in the freezer (you will need this later to test the 'jamminess' of your jam).
- Blend the chillies (seeds in), peppers and garlic in a food processor until you have a fine, frothy paste - about 30 seconds. Add the tinned tomatoes to the mixture.
- Transfer everything to a sieve, allowing the sieved liquid to drop into a wide heavy-bottomed pan. Set aside the pulp for later.
- Bubble the sieved liquid over a medium-high heat until reduced to about a fifth of its original volume (this took me around 15 minutes). You can tell that it is ready when it does not immediately flood the space left by a spoon dragged along the bottom (see my photo for guidance).
- Add the reserved pulp back to the pan along with the sugar and cider vinegar. Bubble vigorously over a medium-high heat (it will look like bubbling lava), stirring every few minutes until it looks thick and 'jammy' - this took me around 30 minutes of bubbling. At this point the jam is ready. You can test it by placing a small blob on your frozen plate - this will instantly cool the jam, making it resemble its final texture. I like mine to be fairly thick.
- Take the jam off the heat and stir in the fennel seeds. Once the jam is cool enough to handle, divide between your sterilized jars and seal with the lids. If kept in a cool dark place the jars can last for up to a year (although always check before eating!). Once opened, keep in the fridge and use within a few weeks.
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
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