Green Chili Jam Recipes

CHILI PEPPER JAM

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.

MONTE CRISTO WITH APPLE-HATCH CHILE JAM

Steps:

• To make the jam, combine apple, jalapeño, chiles, sugar, vinegar, salt, and 3 Tbsp. water in a small saucepan or pot. Bring to a boil over medium-high heat, then reduce to medium-low. Cook at a low simmer, stirring every so often, until most of the liquid has cooked off and apples are soft, 25 to 30 minutes. Continue to cook, stirring frequently and mashing apples with a wooden spoon or potato masher, until apples have completely broken down and mixture has thickened, 5 to 7 minutes. Remove from the heat.
• In a wide, low dish, combine eggs, milk, and a pinch of kosher salt. Whisk until very well combined, then set aside.
• To assemble the sandwiches, spread a heaping tablespoon of jam on all four slices of bread. On two slices, layer half the grated cheese (or one slice), two slices ham, and then the remaining cheese. Top with the other slices of bread. Compress each sandwich slightly.
• Working one at a time, place the assembled sandwiches in the dish of beaten egg. Let the bread soak up the egg for 30 seconds, then flip and repeat on the other side. Repeat with the remaining sandwich, transferring the soaked sandwiches to a separate plate.
• Heat butter and olive oil in a large nonstick pan over medium-high until melted. Add sandwiches; cook 2-3 minutes per side, pressing down slightly, until browned and crisp. Transfer to a cutting board to halve before serving.

SWEET CHILLI JAM

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.

GREEN CHILE JELLY

Steps:

• roast and peel green chile. Remove stems and seeds. Put chile and pepper in blender and blend very fine. Boil peppers in vinegar and water 1 1/2 to 2 hours. Add sugar and pectin and pour into jars. Put in hot bath for 20 to 25 minutes until lids seal on jars. Cool and store in cool dark area. Makes 4 to 6 half pints.