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.
TOMATO CHILLI (CHILE) JAM
Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.
Provided by Leggy Peggy
Categories Low Protein
Time 35m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
- When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
CRANBERRY & SWEET CHILLI JAM
Add some spice to your Christmas dinner with this cross between a chutney, chilli jam and cranberry sauce. The amount of chilli you use will determine how hot the jam is
Provided by Good Food team
Categories Condiment
Time 1h20m
Yield Makes 2 x 500ml jars
Number Of Ingredients 5
Steps:
- Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
- Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn't burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.
Nutrition Facts : Calories 21 calories, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
CHEAT'S TOMATO CHILLI JAM
Make our cheat's tomato and chilli jam to serve with burgers - it works beautifully on on our can't believe it's vegan burger. It will keep for two weeks in the fridge
Provided by Good Food team
Categories Condiment
Time 35m
Number Of Ingredients 6
Steps:
- Put a 400g can chopped tomatoes, 1 finely chopped red chilli, 1 grated thumb-sized piece of ginger, 1 star anise, 250g caster sugar, 150ml red wine vinegar and a pinch of salt in a pan. Bring to a simmer and cook for 30 mins until thick and glossy. Remove from the heat, leave to cool, and transfer to a sterilised jar. Will keep for two weeks, or unopened for up to six months.
Nutrition Facts : Calories 22 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.01 milligram of sodium
SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Provided by chintalpatel
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
- For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
- Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.
Nutrition Facts : Calories 673 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
HABANERO CHILLI JAM
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
Provided by NeilCorke
Time 45m
Yield Makes Makes 2.5 kg of jam
Number Of Ingredients 0
Steps:
- Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
- Wash the chillies and remove any stalks.
- Put the chillies in a food processor and pulse until they are finely chopped.
- Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
- Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
- Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
- Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
- Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
- Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM
Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.
CHILLI JAM BEEF STIR FRY
This is fast becoming my favourite mid-week dish. It's just so simple. As a variation replace the beef with 6 chicken thigh fillets (into strips) and garnish with 1/4 cup chopped roasted unsalted peanuts, fresh coriander leaves and a squeeze of lime. Reference: Donny Hay, The Instant Cook. Australian measurements used.
Provided by auntchelle
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place first 6 ingredients into a food processor and process until finely chopped.
- Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
- Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.
Nutrition Facts : Calories 430.7, Fat 32.7, SaturatedFat 11.5, Cholesterol 35.5, Sodium 27.2, Carbohydrate 31.3, Fiber 3.2, Sugar 24.5, Protein 5.8
CORN & GREEN BEAN CAKES WITH AVOCADO & CHILLI JAM
Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
Provided by Jennifer Joyce
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.
Nutrition Facts : Calories 353 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
CARAMELISED PUMPKIN SALAD WITH CHILLI JAM JUICE DRESSING
This is one of my favorite summer salads with the taste of Thailand. You can use your favorite vegetables and roast in the same way....
Provided by Ricky Henry-Davies
Categories Vegetable
Time 1h
Yield 4 6, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
- Set aside.
- Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
- Mix all salad ingredients together add pumpkin and drizzle over dressing!
- Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.
Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 1.6, Sodium 372.8, Carbohydrate 38.7, Fiber 7.8, Sugar 14.1, Protein 9.5
GOURMET CHILLI JAM
This sweet chilli jam has been sent by post all over Australia and I cannot keep up with the demand.Try it once and you will be addicted..Great with everything from pork chops to cheese platters
Provided by Barberal
Categories Sauces
Time 1h20m
Yield 6-10 jars
Number Of Ingredients 7
Steps:
- To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight.
- When settled, add all ingredients to big pot and simmer until thick.
- This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc.
- Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!
Nutrition Facts : Calories 374.5, Fat 0.5, SaturatedFat 0.1, Sodium 1250.8, Carbohydrate 94.7, Fiber 2.7, Sugar 90.4, Protein 2.6
TOMATO SWEET CHILLI JAM
Transform squishy tomatoes with this sweet, spicy jam you'll layer on everything
Provided by amanda.k.nicolasE-41MviV
Time 55m
Yield Makes 2 jam jars
Number Of Ingredients 0
Steps:
- Blend half the tomatoes with the chillies, garlic, ginger and fish sauce.
- Put the puree, sugar and vinegar in a saucepan, bring to the boil slowly, stirring all the time to prevent anything catching on the bottom of the pan.
- Cut the remaining tomatoes into 5mm dice. When the puree mixture reaches the boil, add the remaining tomatoes, seeds, skin and all.
- Cook gently for 30 - 40 minutes, skimming off excess foam/scum reguarly. Stir every 5 minutes to stop solids collecting at the bottom and on the sides of the pan. While the jam is cooking, pop a side plate in the freezer then get it out and put a small dollop of jam on it. If it wrinkles when you push your finger through it then it's ready. If it runs on the plate then keep cooking.
CHILLI CRANBERRY JAM
Make and share this Chilli Cranberry Jam recipe from Food.com.
Provided by Jewelies
Categories Berries
Time 55m
Yield 3 1/4 cups
Number Of Ingredients 8
Steps:
- Put cranberries in a heatproof bowl. Cover with boiling water and stand for 10 minutes to soften. Drain, reserving 1 cup of the liquid.
- Combine the chillies and onion in a food processor. Process until finely chopped. Transfer to a medium, heavy-based saucepan. Add the cranberries, sugar, salt, vinegar, port and the reserved cranberry liquid. Stir over a medium heat until the sugar dissolves.
- Increase the heat to medium-high and boil gently for 30-40 minutes, or until thick and jam-like. Spoon immediately into a clean, dry jar. Seal and turn the jar upside down for 2 minutes. Turn the right way up and set aside to cool.
CHILLI JAM PLOUGHMAN'S
Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak
Provided by Jennifer Joyce
Categories Condiment, Lunch
Time 55m
Yield Makes 500ml/18fl oz (about 2 small jars)
Number Of Ingredients 10
Steps:
- Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.
- Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat's cheese.
Nutrition Facts : Calories 29 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
HOMEMADE SWEET CHILLI JAM
Make and share this Homemade Sweet Chilli Jam recipe from Food.com.
Provided by katew
Categories Thai
Time 45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place chillies, onions and garlic in food processor.
- Process to rough textured paste.
- Heat oil in saucepan.
- Add chilli mixture.
- Cook over medium low heat for 10 minutes till soft but not browned.
- Add sugar and vinegar, bring to the boil.
- Stir till sugar dissolves.
- Lower heat and simmer for 15 minutes till it is reduced and syrupy.
- Season with fish sauce to taste.
- Pour into clean glass bottles, seal tightly.
Nutrition Facts : Calories 660.4, Fat 11.5, SaturatedFat 1.5, Sodium 1149.6, Carbohydrate 140.1, Fiber 3.1, Sugar 130.3, Protein 4.4
SMOKED CHEDDAR & CHILLI JAM CROQUETTES
Present party guests with these delicious croquettes filled with vegetarian smoked cheddar and chilli jam. They're perfect canapés for a celebration
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 1h10m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a medium saucepan of cold water, season well with salt and bring to the boil. Once boiling, cook for 15 mins until the potatoes can be easily pierced with the tip of a knife. Drain, steam-dry for a couple of minutes, then mash with the butter and cayenne. Season to taste and leave to cool a little.
- While the mash cools, tip the flour into one bowl and season well, then tip the egg into another bowl and the breadcrumbs into a third. Line a baking tray with baking parchment.
- Flatten about 1 tbsp mash into an oval in the palm of your hand. Dot a bit of the chilli jam into the centre, top with a cube of cheese, then form the mash around the filling to encase it. Place on the tray and repeat with the remaining ingredients.
- Coat the croquettes in the flour, then the egg and breadcrumbs, then return to the tray. Will keep, covered in the fridge, for up to a day or frozen for up to three months.
- Line a second baking tray with kitchen paper. Fill a small saucepan no more than two-thirds full with oil and heat to 180C or until a cube of bread browns in 20 seconds once dropped in. Fry the croquettes in batches for 1-2 mins (or 2-3 mins from frozen) until deep golden and crisp. Drain on the kitchen-paper-lined tray, sprinkle with salt, then keep warm in a low oven while you cook the rest. Serve with extra sweet chilli jam for dipping.
Nutrition Facts : Calories 140 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHILLI JAM
Steps:
- For the chilli jam, place the lime juice and zest, chilli, sugar and sesame oil in a pan and over a low heat and dissolve the sugar. 2. Once it has completely dissolved bring the mixture to the boil and cook until it starts to brown. Remove from heat and cool.
REDUCRRANT CHILLI JAM
sweet and hot chilli jam
Provided by lhwalton
Time 1h
Yield Makes Jars
Number Of Ingredients 0
Steps:
- Put a saucer in the freezer.
- Put the redcurrants in a saucepan.
- Chop the chillies, pop them into the pan, seeds as well
- Peel and grate the ginger, add to the pan.
- Peel the zest from half an orange and cut into thin strips, add to the pan.
- Half the oranges and add their juice and the sugar to the pan.
- Heat on low and stir the juice and fruit together until sugar has dissolved, keeping it on a low heat. Check onthe back of a wooden spoon to ensure all the sugar is gone, You will be able to feel and see it if not dissolved.
- Now bring to the boil and simmer for about 25 minutes, stirring ocassionally to ensure it doesn't stick to the bottom of the pot.
- Check for a test by putting a teaspoon of the jam on the frozen saucer, wait a couple of seconds and run your finger through the jam, if it wrinkles it has reached settin point if not keep boiling and testing every 3 or 4 minutes, once it reaches setting point, take off the heat straight away.
- If you are using a sugar thermometer it needs to be 105 degrees centigrade.
- Pot up into your hot sterilised jar and lid it immediately.
- This only makes one jar and doesn't use an awful lot of your chillies, but you can try it and see if you like it and then upsize it if you like. Someone else may have another recipe that you could try
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