Allotments 4 All
Produce => Recipes => Topic started by: woodybrown 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
-
Sorry I can't do links but Nigella does a good one ;D.
-
http://www.nigella.com/recipes/view/chilli-jam-2692
-
Thank you PKL. One of these days ;).
-
I posted one here last year and wasn't alone so try a search on the recipe board.
-
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.
-
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.
-
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.
-
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.
-
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.