Homemade Sweet Chilli Jam Recipes
SWEET RED CHILLI JAM RECIPE, RED CHILLI CHUTNEY
Make this sweet red chilli jam with easy steps provided below. You will love this recipe on your breads.
Provided by Priya
Categories Jams and spreads
Time 2h2m
Number Of Ingredients 4
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.
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
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- Add the red pepper, chillis, ginger, garlic cloves and tinned tomatoes to a food processor. Blitz until finely chopped.
- Tip mixture into a very wide saucepan or pot along with the caster sugar and red wine vinegar. Place over a high heat and bring to the boil.
- Then reduce the heat to a simmer and continue to cook until the jam has reduced and is very thick. This should be within 1 hour. When you run a spoon through it, it should leave a trail.
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- Put the whole chillies in a food processor or mini chopper and whizz to a rough paste. Scrape into a large heavy-based saucepan set over a medium heat and add the other ingredients. Put a saucer in the freezer (to test for setting).
- Stir until the sugar dissolves, turn up the heat and bring the jam to a rolling boil for 15 minutes, stirring occasionally, then take off the heat.
- Spoon a little jam onto the saucer from the freezer. Return it to the freezer for 5 minutes, then push the jam with your finger. If it wrinkles, it’s ready. If not, return the pan to the heat and the saucer to the freezer and boil for 5 minutes, then check the set again. When set, turn off the heat and leave to stand for 5 minutes.
- Using a sterilised funnel, pour the jam while still hot into the sterilised jars, seal them and leave to cool fully before wrapping and packing.
CHILLI JAM | JAMIE OLIVER RECIPES
From jamieoliver.com
- Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt.
- Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.
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- Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.
- Transfer the peppers, chillies, ginger and garlic to a large saucepan and add the tin of cherry tomatoes, sugar and vinegar.
- Bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90 mins-1.5 hours, stirring occasionally. Stir more frequently during the last 20 mins or so and give the tomatoes a mush with a fork if they haven't broken down.
- The sauce should thicken during this time, but will still be pouring consistency (about the consistency of tinned tomato soup). It can be cooked for longer if it still looks very thin (but it will thicken more once cooled).
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Estimated Reading Time 8 mins
- Add the blended ingredients to the pan and stir until combined. Turn on the heat to medium-high and continue to stir until it comes to a boil.
SWEET CHILLI JAM – CURLY'S COOKING
From curlyscooking.co.uk
Estimated Reading Time 8 mins
- Start by deseeding the peppers and chillis and peeling the garlic and ginger. In batches, blitz the ingredients in a food processor to get a fine dice
- Add the blitzed peppers, chillis, garlic and ginger to a large pan. Add in the tin of cherry tomatoes, red wine vinegar and caster sugar. Stir thoroughly
- Turn the heat down to low and leave to cook for 1.5 - 2 hours stirring occasionally until it is thickened and glossy. You will need to stir more frequently for the last 30 mins
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- Two Pepper Chili Jam. Nigella Lawson is known for making easy, tasty food, and this recipe is super simple. It only uses five ingredients. Make sure to read her advice on making jam sugar so you don’t forget to buy powdered pectin!
- Sweet Chilli Jam. Sweet. Savory. Thick. Chunky. This jam is all those things, and it’s not too hot. You may not be tempted to eat this on its own, but you won’t leave any behind once you start smearing it on cheese and crackers.
- Spicy Chili Jam. THIS is the chili jam to use for marinades and glazes! Hot, glossy, and sticky- as perfect for a whole roasted chicken as it is an entire pan of glazed carrots.
- Raspberry Jalapeno Jam. Now we’re talking! The inclusion of fruit tricks you into thinking this won’t be spicy, but- depending on the pepper you choose- this jam could really light up your life.
- Strawberry Chipotle Jam. I love this recipe because it is simple and the author has included lots of beautiful pictures, including step by step images.
- Strawberry and Chili Jam Candies. This fun recipe makes sweet and spicy candy, which is rolled in sugar and served the same day it’s made. You can store it in leftover those Mason jars, and it uses up that bottle of Tabasco sauce we all seem to have in our cabinets.
- Blueberry, Lemon, and Chile Jam. This recipe is a review of a previously posted recipe, and you will benefit from reading the original and the reviewer’s notes.
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