Recipes Using Chilli Jam

Method add a dollop to your gravy for a spicy kick round off your chilli con carne or bolognese with a spoonful stir into your summer pasta sauces for a sweet warm flavour brush over roast pork for the last 30 minutes for a sweet and spicy glaze add a splash of wine to create a dressing for full flavoured salads or even a dip

11 black grape chili jam image courtesy of laundryetc co uk grape jam has grown up this recipe is sweet enough for a cone but don t limit it to the lunchbox stir it into greek yogurt and mix it with cream cheese for your holiday cheese platter or heck eat it with a spoon i won t tell

Preheat oven to 180 c 350 f in a large bowl whisk together the chilli jam sugar and soy sauce add the chicken and toss to coat place rice garlic and chicken stock in a large casserole dish or baking tray place the chicken and onion in the rice spoon any excess marinade over the chicken

Yield 2 cups prep 10 mins cook time 20 mins total time 30 mins this easy sweet chili jam recipe is one you need in your repertoire it takes just 30 minutes is sweet spicy and so versatile watch it spice up salads sandwiches and cheese boards or use it as a dipping sauce plus it keeps for months and makes a wonderful gift

Dissolve the sugar in the vinegar in a wide medium sized pan over a low heat without stirring 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 take the pan off the heat and allow it cool

In a medium pot add the sugar honey figs lemon juice fresh thyme and chili pepper paste over medium high heat slowly stirring to combine while the sugar melts bring the mixture to a boil and then reduce the heat to medium medium low and allow it to cook until it s reduced and thickened 35 45 minutes

Process to a medium coarse paste heat the oil in a wok over medium heat add the chilli mixture and cook stirring often for 10 minutes add the sugar tamarind and ½ cup water reduce heat to low cook stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy stir through the fish sauce

Heat wok over a high heat add 2 tsp peanut oil swirling pan to coat stir fry 1 3 chicken for 3 minutes or until browned transfer to a bowl repeat for another 2 batches if necessary wipe wok with paper towel between batches before adding oil 4 add remaining oil to wok over a high heat swirling pan to coat

The fresh ingredients required to make this savoury jam tomatoes red chillies garlic and ginger firstly roughly chop half the tomatoes and place them in the bowl of a food processor then add the peeled garlic cloves and grated ginger also roughly chop the chillies and add along with the fish sauce

Step 1 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

1 prepare the tomatoes and chillies add the shallot garlic chillies and half of the tomatoes into a high powered blender and blend to a very smooth purée dice the remaining tomatoes and add them to a large saucepan along with the purée lime zest brown sugar and red wine vinegar 2

In a small pot mix the sugar and vinegar and let the sugar dissolve on a medium heat add the blended chilli paste to the sugar and let it cook on a medium heat until it starts bubbling stir it while it cooks for about 10 minutes the jam will start to thicken stir in the water before turning the heat off

How to make jamie oliver tomato chilli jam heat olive oil in a large saucepan over medium heat add shallots and cook until soft and golden about 5 6 minutes stir in garlic fennel seeds and chilies cook for 2 3 minutes until fragrant put in the tomatoes sugar and vinegar mix well bring the mixture to a boil then reduce heat and simmer

Add the chilli mix to a medium saucepan along with the tomatoes spices vinegar and sugar bring to the boil and simmer for about 20 minutes stirring occasionally until syrupy and thickened add the fish sauce and simmer for a further 2 minutes pour into a clean glass jar this should keep for at least a month in the fridge

Place in a preserving pan or large saucepan and add ginger and cider vinegar simmer for 15 minutes and puree with a stick blender keep on a low heat and stir until the sugar has dissolved boil rapidly of 3 to 4 minutes and remove from heat allow to cool for 5 minutes and then pour into clean sterilised jars

2 stir on a low heat until sugar has dissolved 3 bring mixture to the boil and simmer with the lid on for 45 minutes then take the lid off and continue to cook for another 30 45 minutes stirring occasionally with a wooden spoon checking every 5 10 mins to get it to the consistency you like

Put the baking tray and jam jars into the oven at 150c just as you start to make the jam the water inside the jars will turn to steam which helps to sterilise the jars put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle drain and lay out the lids to dry on kitchen paper

Put the chili mix into a pan with high sides and set it over medium high heat add the sugar and vinegar and stir everything together well take a sharp knife and poke holes in the scotch bonnets then add them to the pan with 1 teaspoon of sea salt

1 stir ingredients in large saucepan over high heat without boiling until sugar dissolves bring to the boil reduce heat simmer uncovered stirring occasionally for about 1 1 4 hours or until jam is thick 2 cool for 15 minutes blend or process chilli mixture in batches until smooth pour into hot sterilised jars seal immediately

With an oven wash the jars and lids well with warm soapy water and rinse well then place the jars in a preheated oven at 160 gas mark 3 140 fan for 15 minutes submerge the lids in boiling water for the same time allow jars and lids to cool before filling with the red pepper and chilli jam without an oven wash the jars and lids

Method 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

Heat the peanut oil and sesame oil in a large non stick fry pan to a medium heat and add the chilli mixture cook and stir for approximately 6 8 minutes or until just starting to caramelise add the vinegar fish sauce and brown sugar stir to combine and allow to bubble away for 3 4 minutes or until slightly thickened

Place jars upright and lids separately on an oven tray and heat in the oven for 20 minutes remove and fill immediately with jam or other preserves stovetop place jars and lids in a deep saucepan cover with cold water bring water to the boil over high heat reduce heat to medium and boil for 10 minutes

Jamie 39 s easy chilli jam delivers layer upon layer of beautiful flavours with the spicy surprise of a scotch bonnet with the help of jarred red peppers and a blender it 39 s easy to make and delicious to eat

1 trim halve and de seed the red chillies cut the apple red chillies and onion into the right size for a food processor 2 put the apple red chillies onion garlic ginger water and apple cider vinegar in the food processor and pulse until chopped and not too small

Looking for a jam with a kick jalapeño jam might just become your new favorite all it takes is pulsing jalapeños and green bell peppers in a food processor then mixing it with sugar vinegar lemon juice salt and liquid pectin over heat after the canned jam sits in a boiling hot water bath for about 10 minutes let it cool