Chilli Jam Recipes

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SWEET CHILLI JAM



Sweet chilli jam image

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

8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

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

CHILLI JAM



Chilli Jam image

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

10 long chilies, chopped and deseeded
4 tablespoons vegetable oil
1 sweet red pepper, chopped
1 head garlic, chopped
200 g shallots, chopped
100 g palm sugar or 100 g brown sugar, grated
2 tablespoons tamarind pulp or 2 tablespoons lime juice

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.

CHILI PEPPER JAM



Chili Pepper Jam image

Provided by Food Network

Time 2h15m

Yield 4 (14-ounce/400 g) jars

Number Of Ingredients 4

8 ounces/250 g hot chili pepper, halved and seeded
1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded
2 cups/500 ml apple cider vinegar
4 cups/1 L sugar

Steps:

  • In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
  • Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

CHILI JAM



Chili Jam image

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

Provided by Chrissyo

Categories     Onions

Time 40m

Yield 1 medium jar

Number Of Ingredients 7

1 head garlic, peeled and chopped
2 onions, roughly chopped
2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
3 tablespoons tamarind paste
2 -3 tablespoons fish sauce
3 tablespoons white sugar
3/4 cup peanut oil

Steps:

  • Heat the oil in a saucepan.
  • Add garlic and onion and cook on a low slow heat until the onions are transparent.
  • Note: do not brown the onions and garlic.
  • Add chillies to the garlic and onion mixture and cook until the chillies are soft.
  • Again being careful not to brown or burn the garlic, onion and chilli mixture.
  • Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
  • Simmer for ten minutes then turn off heat.
  • Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
  • (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
  • The Chilli Jam will last for a couple of weeks in the fridge.

Nutrition Facts : Calories 1946.5, Fat 163.9, SaturatedFat 27.7, Sodium 2829.3, Carbohydrate 121.7, Fiber 10, Sugar 77.9, Protein 13.9

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