How To Make Chilli Jam
Home Made Chilli Jam
Chilli Jam Recipe
Ever thought that the chutneys and dressings you buy in stores are boring or ordinary?
Ever considered making your own dressings and side dishes, fresh and full of flavour?
Well here is my contribution to that desire - Delicious chilli jam in only 60 minutes and you'll spend 40 minutes of that away from the stove drinking a coffee!
You'll end up with 3 small jars of chilli jam for the cost of a few fresh ingredients - it tastes so good, you'll want to make it again and give it to your friends to try!
You can adjust the amount of chilli if you like it extra-fiery but the ingredients list below is my own preference and I like it so that I get the chilli flavour and heat without it making my eyes water and without my burps being accompanied by flames! You have been warned....
Enough here for 3 small preserve jars (see photo below).
4 Red Peppers - deseeded and roughly chopped.
4 Red Chillies - roughly chopped (with seeds)
A small piece of peeled and chopped ginger (about half a thumb in size)
2 cloves of garlic, peeled.
Almost 2 cups of golden caster sugar
125ml of red wine vinegar
Quarter of a can of cherry tomatoes (though good quality plum tomatoes will also work)
Put the chopped peppers, chopped chillis, ginger and garlic in your food processor or Magimix and using the slicing blade, zap them until they're finely chopped.
Pour this mixture into a heavy bottomed pan (something like a pressure cooker is good).
Add the sugar, vinegar and tomatoes, stir briefly, and bring to the boil.
When the mixture starts to boil, you will need to remove the 'scum' from the top. This is created from the tinned tomatoes and is mainly a tomatoey froth. I always keep a bowl handy to collect it into. You won't get lots of froth but try to remove as much as you can.
Eventually, the jam will start to boil and will look like a rippling lava.
Turn down the heat to a simmer, make yourself a coffee and leave it alone for about 45 minutes.
Give it a stir every once in a while but don't over stir it.
Eventually, after about 50 minutes, it will appear more sticky. Keep stirring occasionally to stop it catching or burning.
After about 55 minutes, slide your spoon down the centre of the pan.
If the mixture from both sides of your spoon comes together quickly, keep it on the heat.
Keep trying the spoon test every 30 seconds.
Eventually, you will reach a stage where the two sides of mixture stay separate.
Switch off the heat - the jam is ready.
Allow to cool and then spoon into sterilised preserve (jam/jelly) jars.
The jam will keep in a cool dark place for about 3 months. in our house it doesn't last 1 month!
Enjoy chilli jam with....
Cheese and Crackers (it goes especially well with mature cheeses like cheddar, stilton but is also good with Fried Camembert or Mozzarella Sticks).
Left over chicken with salad, mayonnaise in a wrap.
Southern Fried chicken
Cold cuts of meat
Won Tons or Spring Rolls (Fusion Food?)
You will discover that you just start to put a jar of chilli jam on the table along with your salt and pepper and ketchup. My daughter seems to have a little bit of it on most savoury dishes and she spreads it on takeaway pizza as well.
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