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a few years ago i offered to put up my chilli jam recipe.now i can type better so hear we go
ingredients
1 kg sure set jam sugar
233 grams trimmed and seeded red peppers
14 g of trimmed chilli peppers remove the seeds if you dont want the jam to be very hot add more chilli peppers if you can take the heat
225ml cider or wine vinegar
225ml water
method
cut up the red peppers remove the seeds cut up the chillies a bit, remove the seeds or leave them in your choice .put them into a blender with the vinegar.blend to a puree.put the puree into a sauce pan rince out the blender with the water then put it into the sauce pan also.bring slowly to boiling point and simmer for five minuites to cook the peppers puree.stir in the sure set sugar and continue stirring until the sugar is dissolved.. bring to the boil and boil vigorously for the amount of time recomended on your sure set sugar pack .mine i boil vigorously for 1 minute.put the jam into warm sterilised jars and cover with sterilised lids as you would for regularjam making
serving suggestions
serve as a relish with omlets,fish dishes,chicken or vegetables.
i mostly use it with pan fried duck brest
and with hake fillets that we crumb and pan fry
this chilli jam is delicately spicy and slightly hot, a unique flavour
this year i have made a extra hot version using 25-30 grams of home grown hot chilli peppers
enjoy
sorry for the wait
regards nemo
ingredients
1 kg sure set jam sugar
233 grams trimmed and seeded red peppers
14 g of trimmed chilli peppers remove the seeds if you dont want the jam to be very hot add more chilli peppers if you can take the heat
225ml cider or wine vinegar
225ml water
method
cut up the red peppers remove the seeds cut up the chillies a bit, remove the seeds or leave them in your choice .put them into a blender with the vinegar.blend to a puree.put the puree into a sauce pan rince out the blender with the water then put it into the sauce pan also.bring slowly to boiling point and simmer for five minuites to cook the peppers puree.stir in the sure set sugar and continue stirring until the sugar is dissolved.. bring to the boil and boil vigorously for the amount of time recomended on your sure set sugar pack .mine i boil vigorously for 1 minute.put the jam into warm sterilised jars and cover with sterilised lids as you would for regularjam making
serving suggestions
serve as a relish with omlets,fish dishes,chicken or vegetables.
i mostly use it with pan fried duck brest
and with hake fillets that we crumb and pan fry
this chilli jam is delicately spicy and slightly hot, a unique flavour
this year i have made a extra hot version using 25-30 grams of home grown hot chilli peppers
enjoy
sorry for the wait
regards nemo
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