Sweet Chilli Jam Recipes

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

Ingredients

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

Ingredients

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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Put the whole chillies in a food processor or mini chopper and whizz to a rough paste. Scrape into a large heavy-based saucepan set over a medium heat and add the other ingredients. Put a saucer in the freezer (to test for setting).
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