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Chilli jam

 
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kat_lewis



Joined: 15 Jun 2010
Posts: 480


Location: south staffs

PostPosted: Fri Oct 07, 2011 9:49 pm    Post subject: Chilli jam  Reply with quote

I saw the recipe last year on one of Nigella's programmes and have wanted to try it. I don't think I boiled it long enough but it makes a great dipping sauce (a bit like thai dipping sauce). I have shared it with my tasters at the pub and the overall impression is one of 'yes please', so I thought I would share it.

Chilli Jam :
150g long fresh red chillies, each deseeded and cut into about 4 pieces.
150g red peppers, cored, deseeded and cut into rough chunks
1kg jam sugar
600ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar
METHOD
Serves: Makes approx. 1.5. Litres
1. Sterilize your jars and leave to cool.
2. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
4. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
6. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Mon Oct 10, 2011 8:35 am    Post subject: Reply with quote



I've been looking for my recipe and can't find it - thanks  
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milkermel



Joined: 11 Feb 2011
Posts: 235


Location: Cornwall

PostPosted: Thu Feb 16, 2012 9:57 pm    Post subject: Reply with quote

pam the jam did one in her conserve book, she also put lime and ginger in with it - I made mine thin to use as a sweet chilli sauce, and yep it get the thumbs up from those who have been lucky enough to try some.  I just used half pectin half preserve sugar which seemed to work well.
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rhino



Joined: 03 Aug 2007
Posts: 1344


Location: The white peak

PostPosted: Sat Sep 08, 2012 1:09 pm    Post subject: Reply with quote

When i do it I use about 15 - 20 birds eye chillis, a medium onion and a tin of tomatoes withabout 1kilo sugar. Chop it all throw it all in a pan bring to the boil and simmer for 30-40 mins. Dead easy. Sounds nice with lime and ginger tho'. It goes really well with a nice strong cheddar  
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Seabird



Joined: 06 Oct 2007
Posts: 4539


Location: North Wales

PostPosted: Sat Sep 08, 2012 6:07 pm    Post subject: Reply with quote

This one's a really quick easy one.:

Lorraine Pascale's Asian Chilli Jam

450 g tomatoes chopped
2 chopped chillies (use more if you like HOT because this is quite mild)
1 cm ginger grated
2 garlic cloves
250 granulated sugar (I use demerara)
60 ml balsamic vinegar
little salt and pepper

Blitz all ingedients together in a food processor
pour into pan , bring to boil slowly till sugar is totally dissolved then boil  for around 20 - 25 mins, stirring, until mixture becomes gloopy (about the consistency of Branston pickle)
Leave to cool slightly and pour into sterilised jar.
Didn't I say it was easy!!!

Makes 1 jar - obviously scale up if you want more.
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ClaireK



Joined: 05 Dec 2008
Posts: 1868


Location: Lincs

PostPosted: Mon Oct 01, 2012 3:53 pm    Post subject: Reply with quote

I made this over the weekend, its rather yummy!

Claire
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marlin vs



Joined: 07 Aug 2012
Posts: 14


Location: Waterford,Rep of Ireland.

PostPosted: Tue Oct 02, 2012 3:31 pm    Post subject: Reply with quote

I just done it seabird and its delicious.Ill be making a larger quantity next time.
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milkermel



Joined: 11 Feb 2011
Posts: 235


Location: Cornwall

PostPosted: Thu May 23, 2013 8:22 pm    Post subject: Reply with quote

best not to make larger quantities unless you are uba good with jam making, setting times vary - i decided to cheat with marmalde one year marmalde sauce anyone!!

I have also made pam the jams version did the same as other person and used half pectin jam half ordinary and it makes a really good sauce.  

Great with salad cream and Chips

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