Author Topic: CHILLI JAM  (Read 3165 times)

woodybrown

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CHILLI JAM
« on: August 29, 2011, 13:28:46 »
HI DOES ANYONE HAVE A RECIPE FOR CHILLI JAM THEY WOULDN'T MIND SHARING WITH ME
THANKS
SHIRLEY

grannyjanny

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Re: CHILLI JAM
« Reply #1 on: August 29, 2011, 13:36:28 »
Sorry I can't do links but Nigella does a good one ;D.

pumkinlover

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Re: CHILLI JAM
« Reply #2 on: August 29, 2011, 13:38:36 »

grannyjanny

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Re: CHILLI JAM
« Reply #3 on: August 29, 2011, 15:01:08 »
Thank you PKL. One of these days ;).

Obelixx

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Re: CHILLI JAM
« Reply #4 on: August 29, 2011, 17:58:13 »
I posted one here last year and wasn't alone so try a search on the recipe board.
Obxx - Vendée France

Hector

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Re: CHILLI JAM
« Reply #5 on: March 28, 2017, 16:02:12 »
Hi folks

Those of you who have made this, how long does it store for....I see other recipies say tostore in a fridge. id like a non fridge one.
Jackie

Obelixx

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Re: CHILLI JAM
« Reply #6 on: March 28, 2017, 17:15:32 »
Here's mine.  Can't remember where I got it but it's very flexible and delicious.  You can add more or less ginger or chillies according to taste.   I store it in the fridge once opened but in a cool dark place till I'm ready to use it.   

Sweet chili jam with garlic and ginger

225g       chilli peppers
400g       red/bell pepper - cleaned, deseeded and roughly chopped
600g       onion - chopped
400g                tinned, chopped tomatoes
1.5kg       sugar
750ml       cider vinegar
50g       ginger
1 head    garlic - cloves peeled
1 tbs       sea salt

Add the cleaned and prepared chillies, peppers, onions, garlic and ginger to a large pan with the vinegar and salt and blend with a stick blender (or in an electric blender before putting in the pan if you don't have one) until well mixed together - keep your eyes out of the way as any splashes would be very painful!

Add the sugar, stir with a wooden spoon and bring to a rolling boil for about 45-60 minutes until thickened and the wooden spoon leaves a trail when stirred in the bottom on the pan.   Skim off any 'scum' that rises to the surface.
« Last Edit: March 28, 2017, 17:17:48 by Obelixx »
Obxx - Vendée France

Jayb

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Re: CHILLI JAM
« Reply #7 on: March 29, 2017, 09:24:11 »
I can't remember the exact recipe I've used previously, but I think the ingredients would be on a par with the Nigella one, maybe slightly less fruit. I found it kept well in a cupboard, it's got a fair ratio sugar and vinegar.

Sounds gorgeous Obelixx.
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Hector

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Re: CHILLI JAM
« Reply #8 on: March 29, 2017, 09:41:47 »
Thanks folks....we go through a lot of chilli jam in cheese Paninis :) one daughter swears by it on our home mage yoghurt
Ill try these recipies this year. A nice chap locally had a recipe that lasted months in cupboard but he hes moved.
Jackie

Obelixx

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Re: CHILLI JAM
« Reply #9 on: March 29, 2017, 10:59:14 »
It is JayB - more complex because of the garlic and ginger.  We love it on sandwiches, with sausages, goat's cheese, pork chops, as a marinade on pork or chicken or beef.  I added star anise one time and that was delicious too.    It's a really versatile recipe.
Obxx - Vendée France

 

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