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
HOT, SWEET AND STICKY CHILI JAM
Make and share this Hot, Sweet and Sticky Chili Jam recipe from Food.com.
Provided by love4culinary
Categories Onions
Time 45m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Heat the olive oil in a heavy-based frying pan.
- When oil is hot, add your onions and garlic, reduce your heat and allow them to cook for around 20 minutes stirring frequently, until onions are VERY soft.
- Remove from heat and allow to cool completely.
- Transfer mixture to a food processor and add the chiles and brown sugar, and blend until smooth, then return the mixture to the pan.
- Cook mixture for approximately 10 minutes stirring frequently, until the liquid evaporates and the mixture has a jam-like consistency.
- Cool slightly and serve.
- This jam will last in the refrigerator in an airtight jar for approximately 1 week.
Nutrition Facts : Calories 1011.1, Fat 68.5, SaturatedFat 9.5, Sodium 40.8, Carbohydrate 100.4, Fiber 10.1, Sugar 57.1, Protein 8.2
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.
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SWEET CHILLI JAM – CURLY'S COOKING
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- 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
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