Mary Berry Chilli Jam Recipes

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CHILLI JAM



Chilli jam image

This chilli jam recipe is quick and easy to make and is the perfect edible gift

Provided by delicious. magazine

Categories     Jam recipes

Yield Makes about 1 litre

Number Of Ingredients 8

3 medium red chillies, roughly chopped
6 garlic cloves, crushed
2 large thumb-size pieces of fresh ginger (about 60g), roughly chopped
1kg ripe tomatoes (about 8 medium tomatoes), halved
450g demerara sugar
3 tbsp Thai fish sauce (nam pla)
2 tbsp balsamic vinegar
120ml red wine vinegar

Steps:

  • Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
  • Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn't catch and burn at the bottom of the pan.
  • When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.

Nutrition Facts : Calories 10kcals, Fat None, Protein 0.1g, Carbohydrate 2.5g (2.4g sugars), Fiber 0.1g

SWEET CHILLI JAM



Sweet chilli jam image

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

8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

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

BLACKBERRY JAM



Blackberry jam image

Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

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