CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
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.
CHILLI JAM
This chilli jam recipe is quick and easy to make and is the perfect edible gift
Provided by delicious. magazine
Categories Jam recipes
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
- Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn't catch and burn at the bottom of the pan.
- When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.
Nutrition Facts : Calories 10kcals, Fat None, Protein 0.1g, Carbohydrate 2.5g (2.4g sugars), Fiber 0.1g
THE BEST RED PEPPER AND CHILLI JAM
A rustic sweet and sour relish with aromatic fennel seeds and an addictive chilli kick.
Provided by Will Helliwell
Categories Condiment
Number Of Ingredients 7
Steps:
- Place a small plate in the freezer (you will need this later to test the 'jamminess' of your jam).
- Blend the chillies (seeds in), peppers and garlic in a food processor until you have a fine, frothy paste - about 30 seconds. Add the tinned tomatoes to the mixture.
- Transfer everything to a sieve, allowing the sieved liquid to drop into a wide heavy-bottomed pan. Set aside the pulp for later.
- Bubble the sieved liquid over a medium-high heat until reduced to about a fifth of its original volume (this took me around 15 minutes). You can tell that it is ready when it does not immediately flood the space left by a spoon dragged along the bottom (see my photo for guidance).
- Add the reserved pulp back to the pan along with the sugar and cider vinegar. Bubble vigorously over a medium-high heat (it will look like bubbling lava), stirring every few minutes until it looks thick and 'jammy' - this took me around 30 minutes of bubbling. At this point the jam is ready. You can test it by placing a small blob on your frozen plate - this will instantly cool the jam, making it resemble its final texture. I like mine to be fairly thick.
- Take the jam off the heat and stir in the fennel seeds. Once the jam is cool enough to handle, divide between your sterilized jars and seal with the lids. If kept in a cool dark place the jars can last for up to a year (although always check before eating!). Once opened, keep in the fridge and use within a few weeks.
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
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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- Two Pepper Chili Jam. Nigella Lawson is known for making easy, tasty food, and this recipe is super simple. It only uses five ingredients. Make sure to read her advice on making jam sugar so you don’t forget to buy powdered pectin!
- Sweet Chilli Jam. Sweet. Savory. Thick. Chunky. This jam is all those things, and it’s not too hot. You may not be tempted to eat this on its own, but you won’t leave any behind once you start smearing it on cheese and crackers.
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- Chop the chillies and deseed them, except for a few. The more seeds you keep the spicier the jam will be.
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Reviews 82Calories 213 per servingCategory Sides And Savoury
- Add the red pepper, chillis, ginger, garlic cloves and tinned tomatoes to a food processor. Blitz until finely chopped.
- Tip mixture into a very wide saucepan or pot along with the caster sugar and red wine vinegar. Place over a high heat and bring to the boil.
CHILLI JAM | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Published 2020-09-23Total Time 40 minsCalories 33 per serving
- 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.
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5/5 (2)Category JamCuisine EnglishTotal Time 25 mins
- Put the sugar and vinegar in a heavy-based pan. Heat gently, without stirring, until the sugar has dissolved.
- Then add the chopped chillis and pepper to the pan. Increase the heat and cook at a rolling boil for 10 minutes.
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- Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.
- Transfer the peppers, chillies, ginger and garlic to a large saucepan and add the tin of cherry tomatoes, sugar and vinegar.
- Bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90 mins-1.5 hours, stirring occasionally. Stir more frequently during the last 20 mins or so and give the tomatoes a mush with a fork if they haven't broken down.
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5/5 (6)Total Time 2 hrs 30 minsCategory JamPublished 2020-09-10
- 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
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