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
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.
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
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