Asian Chilli Jam Recipes

ASIAN CHILLI JAM

Asian Chilli Jam image

This sweet and spicy Asian chilli jam is a tasty low-sugar jam with Thai bird's eye chillies, garlic, and ginger. Perfect for stir-fries or marinades.

Provided by Foodaciously

Time 1h

Number Of Ingredients 10

Ingredients

600 g of Red Peppers
3 Garlic Cloves
30 g of Fresh Ginger Root
60 g of Fresh Red Chillies (Bird's Eye Chillies)
60 mL of Chinese Rice Vinegar
3 tbsp of Gluten-Free Soy Sauce
120 mL of Maple Syrup
2 tsp of Sesame Oil
0.5 tsp of Chilli Powder (optional)
3 tsp of Starch (Potato or Corn)

Steps:

Halve and deseed the red peppers, then roast them for 200°C (400°F) for 25 minutes.
Let the peppers cool down a bit, peel off their skin and discard it.
Blitz the peppers with garlic, ginger, and chillies.
Add the chilli paste to a pot with vinegar, soy sauce, maple syrup, oil, and chilli powder. Bring to a boil and simmer over low heat for 30 minutes, stirring occasionally.
Dissolve the starch with a little cold water in a cup and then stir it into the chilli jam. Cook it for 3 minutes while stirring until it's thick and glossy.
Transfer the jam into clean jars and leave to cool down completely before serving.

Nutrition Facts : Calories 52 calories, Carbohydrate 11 calories, Fat 1 grams, Fiber 1 grams, Protein 1 grams, SaturatedFat 0 grams, Sugar 9 grams, UnsaturatedFat 1 grams

THE BEST RED PEPPER AND CHILLI JAM

The Best Red Pepper and Chilli Jam image

A rustic sweet and sour relish with aromatic fennel seeds and an addictive chilli kick.

Provided by Will Helliwell

Categories Condiment

Number Of Ingredients 7

Ingredients

10 regular-sized red birdseye chillies *
4 red bell peppers
8 cloves of garlic
Half a 400g can of chopped tomatoes
375 g caster sugar
125 ml cider vinegar
2 tsp fennel seeds

Steps:

Place a small plate in the freezer (you will need this later to test the 'jamminess' of your jam).
Blend the chillies (seeds in), peppers and garlic in a food processor until you have a fine, frothy paste - about 30 seconds. Add the tinned tomatoes to the mixture.
Transfer everything to a sieve, allowing the sieved liquid to drop into a wide heavy-bottomed pan. Set aside the pulp for later.
Bubble the sieved liquid over a medium-high heat until reduced to about a fifth of its original volume (this took me around 15 minutes). You can tell that it is ready when it does not immediately flood the space left by a spoon dragged along the bottom (see my photo for guidance).
Add the reserved pulp back to the pan along with the sugar and cider vinegar. Bubble vigorously over a medium-high heat (it will look like bubbling lava), stirring every few minutes until it looks thick and 'jammy' - this took me around 30 minutes of bubbling. At this point the jam is ready. You can test it by placing a small blob on your frozen plate - this will instantly cool the jam, making it resemble its final texture. I like mine to be fairly thick.
Take the jam off the heat and stir in the fennel seeds. Once the jam is cool enough to handle, divide between your sterilized jars and seal with the lids. If kept in a cool dark place the jars can last for up to a year (although always check before eating!). Once opened, keep in the fridge and use within a few weeks.

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