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.
CHILI JAM
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
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
MANGO-CHILI JAM
From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.
Provided by Jellyqueen
Categories Mango
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
- In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
- Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
- Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
- **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.
HOT, SWEET AND STICKY CHILI JAM
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
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
TOMATO CHILI JAM
You can make quite different jams with different types of chili. Experiment! For a pretty hot jam use 4 habaneros, or 4 Scotch Bonnet peppers. You can make a slightly milder jam by using 6-8 standard red chili peppers, or 6-8 jalapenos. When first cooked the jam tends to be fairly sweet and less spicy - the heat will build up slowly for a week or so after cooking. It's fantastic served with cheeses (especially strong, hard cheese like good cheddar, and blue cheeses like Stilton), but also goes great with cold meats like ham. It works as a glaze for roasted/grilled meats. Try two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.
Provided by Ambervim
Categories Low Protein
Time 2h5m
Yield 2 Pints
Number Of Ingredients 6
Steps:
- First, blanch the tomatoes (bring a pan of water to the boil, remove from heat and place the tomatoes in the water for a minute or two). Then peel them. Chop them into halves or quarters.
- Peel the garlic cloves and place them, together with the tomatoes, the Nam Pla (or alternative) and chilis into a blender. Blend on a medium setting until the whole mixture resembles a strawberry milkshake. Yeah, really, it will. It's a little off-putting, to be honest, but it won't last for long....
- Pour the vinegar and the "strawberry milkshake" mix into a large-ish heavy-bottomed saucepan, and then pour in the sugar - just dump it in; there's no need to do it in increments.
- Bring the whole thing to a boil over a high-ish heat, stirring constantly to completely dissolve the sugar.
- Once it comes to the boil, turn the heat to low and leave the jam to simmer. There's no need to cover the pan (and doing so will likely increase cooking time.).
- From now on, stir every 10 minutes or so to keep the mixture from sticking to the sides of the pan.
- You need to leave the pan at a simmer until the mixture starts to gain a jam-like consistency. This can be a little difficult to gauge on your first outing, since the jam will be runnier at cooking temperature than at room temperature. It'll start to look a bit "jammy" even at high heat, though, and stirring it will become more difficult.
- Reaching thei "jam stage" usually takes somewhere around an hour and a half, but it can vary up to half an hour either side, depending on the water content of the tomatoes. The eventual amount of jam, similarly, will vary somewhat.
Nutrition Facts : Calories 1330.4, Fat 1.7, SaturatedFat 0.2, Sodium 2959, Carbohydrate 329.4, Fiber 8.4, Sugar 310.8, Protein 10
TOMATO - CHILI JAM
Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.
Provided by YummySmellsca
Categories Spreads
Time 2h25m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy saucepan, combine all the ingredients except the lemon juice.
- Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
- Stir in the lemon juice.
- Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
Nutrition Facts : Calories 49, Fat 0.2, Sodium 150.1, Carbohydrate 12.1, Fiber 0.9, Sugar 10.9, Protein 0.6
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