Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Faz on October 29, 2008, 18:19
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Here's a botched together recipe for chillie jam that I made at the weekend. Makes around 5 smallish jars (baby food jars are what I used)
Roughly 300g total of chilli peppers/sweet peppers - change the proportion of each one depending on how hot you like it and how hot your peppers are.
One bottle (500ml) cider vinegar
1kg jam sugar.
Chop the peppers up fine (remove seeds if you want the jam to be nice and clear when it is set)
Dissolve the sugar in the vinegar
Add the peppers and boil (not simmer) for at least 10 minutes.
Check the set point and boil until it is reached.
Allow to cool then while it is still warm enough to be pourable pour into sterilised jars.
lovely with cheese !
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yum sounds lovely will try it next weekend
cheers tracy
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Read this post and had to pass on a recipe I found some years back. Saw a book called Spice and I opened it at the page for Chilli Jam (well that is what they call it), bought the book.
1.5kg large red chillis.
300 gm red birds eye chillis.
8 large onions.
15 cloves garlic - chopped.
1 litre veg oil.
300 ml Tamarind Liquid.
125gm Palm Sugar.
Blend chillis, onion, garlic, oil to a smooth paste.
Cook over a low heat until dark red (could be up to 12 hours)
Stir in Tamarind and palm sugar and cook for 2 hours.
Spoon into jars.
Cover with a layer of oil and seal.
Refridgerate for up to 3 months.
Says it makes up to 2 litres. Never tried it.
Book/Author says they have been known to spread it on toast. :D