Recipe: Perfect Chilli Jam

Chilli Jam. Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams. This easy sweet chilli jam recipe has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat. This sweet chilli jam is incredibly easy make and completely addictive – you'll find yourself adding a dollop to savoury and sweet meals.

THIS is the chili jam to use for marinades and glazes! This Sweet Chilli Jam is AMAZING! It makes a lovely gift & a great homemade addition to your cheese boards. You can cook Chilli Jam using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chilli Jam

1. It’s 8 of red peppers.
2. Prepare 10 of red chilli's.
3. It’s 2 inch of p fresh ginger.
4. It’s 8 of garlic cloves.
5. You need 400 g of tinnned tomatoes.
6. You need 700 g of golden caster sugar.
7. You need 150 ml of red wine vinegar.
8. It’s 100 ml of cider vinegar.

How to Make The BEST Homemade Sweet Chilli Jam. chili jam-The jam is delicious served with a cheese platter or on cold meats like turkey Chilli jam recipe from The Witches Kitchen. Chilis and lemons, with a bit of ginger and. This chilli jam is a must-have for all who love combination between sweet and spicy. It's a perfect This time I used a combination of red, green and yellow chillies, but if you want your chilli jam to have.

Chilli Jam step by step

1. Gather together your ingredients. I recommend growing your own chilli's it is so easy to do indoors and nice to have the plants around..
2. Roughly chop and deseed the peppers, peel the garlic and roughly chop the chilli's. I leave the seeds in the chilli's but if you want it a little less fiery remove some. Peel the ginger (a great trick is to use a teaspoon to remove the skin).
3. Add the peppers, garlic, chilli's and ginger to a blender and whizz until finely chopped..
4. Add this whizzed up mix to a pan. Preferably with a thick bottom.
5. Add the sugar, vinegars and tomatoes to the mix.
6. Bring to the boil.
7. Remove the top layer of foamy stuff and reduce to a simmer. Leave this now for 50 minutes stirring occasionally..
8. It should be pretty thick after 50 minutes. Now you need to keep an eye on it and stir regularly to make sure it does not stick to the bottom for 15 minutes.
9. When you have a wonderfully thick lava like substance you are done! Leave to cool until warm and transfer to sterilised jars. This will keep for up to 3 months in a dark cupboard. Refrigerate once opened. Enjoy!.

Follow our simple step-by-step recipe to make this versatile chilli, tomato and pepper jam. Charring the veg first adds extra smoky flavour to this sweet and spicy spread that you'll find yourself reaching for. This one's for you if you like sweet chilli sauce, only it's ten times nicer. Very easy to make and it keeps for a while in the fridge too. Thai Chili Paste/Chili Jam – Nam Prik Pao.