Gourmet Chilli Jam Recipes

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.

SWEET RED CHILLI JAM RECIPE, RED CHILLI CHUTNEY

Steps:

• wash the fresh red chilies and deseed them.
• cut them into medium slices.
• sprinkle salt and toss them.
• cover with a lid and keep aside for 2 hours.
• you can notice the water is separated and salt is melted totally after 2 hours.
• squeeze the chillies and extract water.
• transfer in a mixer jar.
• add sugar.
• crush to a smooth paste.
• heat pan.
• add a little bit of sugar if required and transfer the paste.
• boil for 1-2 mins.
• turn of the flame and stir it.
• let it cooldowns completely.
• store in the jar and refrigerate it.

CHILLI JAM

Steps:

• Process chillies, oil, capsicum, garlic and shallots until smooth.
• Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
• Add sugar and tamarind and simmer for 10 minutes.
• Use as a stir-fry sauce or grilling marinade.

GOURMET CHILLI JAM

Steps:

• To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight.
• When settled, add all ingredients to big pot and simmer until thick.
• This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc.
• Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!