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
SMALL BATCH CRANBERRY JAM
Easy homemade cranberry jam recipe that can be ready in less than 15 minutes. Just a few ingredients necessary! This sweet and tart jam cooks quickly and is delicious spread on toast or biscuits, added to a cheese board, or spooned over creamy desserts.
Provided by Joanie Zisk
Categories Breakfast/Snack Sauce
Time 25m
Number Of Ingredients 6
Steps:
- Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Reduce heat to a simmer; stirring occasionally, continue cooking until the cranberries are tender and pop open, about 10 minutes.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Nutrition Facts : ServingSize 1 serving, Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g
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
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