CHILLI JAM RECIPES
CHILLI JAM | JAMIE OLIVER RECIPES
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!
Total Time 40 minutes
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, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.1 g protein, CarbohydrateContent 8.1 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre
SWEET CHILLI JAM RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
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, FatContent 1 grams fat, CarbohydrateContent 220 grams carbohydrates, SugarContent 218 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.34 milligram of sodium
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