Home made Chilli jam
Discussion
Afternoon chaps!
I've been experimenting with making different versions of chilli jam and think I've cracked a decent recipie to share with you all, this version is pretty warm so it can be adjusted to suit but it's fantstic on meat and cheese etc
Chop all the chillis roughly, you can take some seeds out to reduce hotness
Add the chillis, onion and garlic to a blender and splash a bit of vinegar in and zap till its a bit lumpy still
Chuck in a big deep pan, add the rest of the vinegar and the sugar, stab lots of holes in the apples and bring to a boil stirring constantly (I needed a deeper pan really)
At this point I washed the jars and put the jars only, no lids, in a oven at 100c to sterilise
When boiling keep stirring for 10 mins or so or until the correct temperature if you are lucky enough to have a jam thermometer, you can put a tea spoon full onto the cold plate and when cool if you can poke it and it's jam like its good to go! If not then keep boiling for a few more mins and try again, If the apples start to fall apart just take them out and bin them.
Take your sterilised jars whilst still hot and distribute it evenly, as the jars and jam cool the lids will pop in and seal
And you should have jam!
If any if this doesn't make sense let me know, it's a bit awkward typing out on a phone but give it a go and experiment a bit
I've been experimenting with making different versions of chilli jam and think I've cracked a decent recipie to share with you all, this version is pretty warm so it can be adjusted to suit but it's fantstic on meat and cheese etc
- two packs of red birds eye chillis
- one scorpion chilli
- 470ml Of cider vinegar
- 1.2kg of sugar (normal sugar is fine)
- half a onion
- two cloves of garlic
- 3-4 big cooking apples for pectin to help set
- suitable jars, the little Kilner jars are £1 at Dunelm mill and perfect
Chop all the chillis roughly, you can take some seeds out to reduce hotness
Add the chillis, onion and garlic to a blender and splash a bit of vinegar in and zap till its a bit lumpy still
Chuck in a big deep pan, add the rest of the vinegar and the sugar, stab lots of holes in the apples and bring to a boil stirring constantly (I needed a deeper pan really)
At this point I washed the jars and put the jars only, no lids, in a oven at 100c to sterilise
When boiling keep stirring for 10 mins or so or until the correct temperature if you are lucky enough to have a jam thermometer, you can put a tea spoon full onto the cold plate and when cool if you can poke it and it's jam like its good to go! If not then keep boiling for a few more mins and try again, If the apples start to fall apart just take them out and bin them.
Take your sterilised jars whilst still hot and distribute it evenly, as the jars and jam cool the lids will pop in and seal
And you should have jam!
If any if this doesn't make sense let me know, it's a bit awkward typing out on a phone but give it a go and experiment a bit
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