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
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
HOW TO MAKE CHILLI PEPPER JAM
This sweet, spicy chilli and pepper jam is great spread on cream cheese and crackers, or with burgers at a barbecue. A nicely presented jar makes lovely Christmas presents. Equipment and preparation: You will need 3x300ml/10fl oz clean jam jars with lids.
Provided by Thane Prince
Categories Other
Yield Makes 3 jars
Number Of Ingredients 6
Steps:
- To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
- Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.
- For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.
- Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved.
- Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes.
- To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.
- Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months.
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