Homemade Sweet 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

HOT, SWEET AND STICKY CHILI JAM



Hot, Sweet and Sticky Chili Jam image

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

5 tablespoons extra virgin olive oil
4 large onions, diced
5 cloves garlic, chopped
2 -3 Thai chiles, seeded and sliced
2 tablespoons dark brown sugar

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

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Top Asked Questions

What is Chilli Jam and how do you make it?
Sweet chilli jam adds a neat heat to any snack as a relish or dip. Photograph: Colin Campbell for the Guardian M any chilli jam recipes call for peppers, or ginger, or garlic, or tomatoes, or … well, you name it. But all you really need is sugar, chillies (obviously), vinegar and a source of pectin, which makes jam set.
What is the best way to make homemade jam?
Peel and grate the ginger. Place the chopped chillies, peppers, tomatoes, ginger, sugar, red wine vinegar and lemon zest in a wide saucepan. Add water and bring to a boil. Cook at high heat for 10 - 15 minutes, regularly checking to skim the "foam" from the surface of the jam.
How to make jam with cider vinegar?
Place in a preserving pan or large saucepan and add ginger and cider vinegar. Simmer for 15 minutes and puree with a stick blender. Add the jam sugar, lime juice and salt. Keep on a low heat and stir until the sugar has dissolved. Boil rapidly of 3 to 4 minutes and remove from heat.
How long do you boil Jam for jam making?
Place the chopped chillies, peppers, tomatoes, ginger, sugar, red wine vinegar and lemon zest in a wide saucepan. Add water and bring to a boil. Cook at high heat for 10 - 15 minutes, regularly checking to skim the "foam" from the surface of the jam.

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