Chilli Jam - Revision history

Ian at 23:17, 14 February 2022

2022-02-14T23:17:25Z

Ian at 23:16, 14 February 2022

2022-02-14T23:16:26Z

Ian at 23:15, 14 February 2022

2022-02-14T23:15:42Z

Ian at 23:14, 14 February 2022

2022-02-14T23:14:32Z

Ian at 20:50, 15 August 2013

2013-08-15T20:50:24Z

Ian at 20:49, 15 August 2013

2013-08-15T20:49:57Z

Ian: /* Method */

2013-08-15T20:49:17Z

Method

Ian: /* Method */

2013-08-15T20:36:19Z

Method

Ian: Created page with "== Chilli jam == This is a good accompaniment to some nice strong cheese or a bit of ham. A variation of [http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam this]. It ..."

2013-08-15T20:33:36Z

Created page with "== Chilli jam == This is a good accompaniment to some nice strong cheese or a bit of ham. A variation of [http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam this]. It ..."

New page

== Chilli jam ==

This is a good accompaniment to some nice strong cheese or a bit of ham. A variation of [http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam this].

It makes a litre kilner jars worth.

=== Ingredients ===

* 5-10 hot chillies, I used a mixture of red and green
* 2 red peppers
* 2 orange peppers
* 2 sweet pointed red peppers
* 2 sweet pointed orange peppers
* Many cloves of garlic (I used about 10)
* a good chunk of ginger (I used a nice fat lump, about an inch and a half long)
* 400g tin of cherry tomatoes
* 750g golden caster sugar
* 250ml of red wine vinegar

=== Method ===

roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.

[[chilli_jam_cooking.jpeg|200px|thumb|right|Bubbling pot of jammy goodness.]]

In your jam pan add the contents of the processor, the sugar, tomatoes and vinegar and bring to the boil. Scrape off any scum that forms. Once the mixture is boiling and de-scummed reduce to a simmer and simmer for 50 minutes or so, stirring frequently so it doesn't catch.

Once the mixture is thickening continue to cook for another 10-15 minutes, stirring constantly so it doesn't burn. When the mixture is thickened and looks like bubbling lava turn off the heat and allow to cool slightly before transferring to jars.

Should keep for upto 3 months in a cool dark place, refrigerate once opened.

[[chilli_jam.jpeg|200px|thumb|right|The finished product]]

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 == Chilli jam ==
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 [[File:ChillieJamIngredients.jpg|center|thumb|All the things you need...]]
 === Method ===
 [[file:chilli_jam.jpeg|200px|thumb|right|The finished product]]

← Older revision		Revision as of 23:14, 14 February 2022
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	Should keep for upto 3 months in a cool dark place, refrigerate once opened.		Should keep for upto 3 months in a cool dark place, refrigerate once opened.
		+
		+	[[File:ChillieJamIngredients.jpg\|center\|thumb\|All the things you need...]]

← Older revision		Revision as of 20:50, 15 August 2013
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−	[[file:chilli_jam_cooking.jpeg\|200px\|thumb\|~~left~~\|Bubbling pot of jammy goodness.]]	+	[[file:chilli_jam_cooking.jpeg\|200px\|thumb\|right\|Bubbling pot of jammy goodness.]]
	== Chilli jam ==		== Chilli jam ==

← Older revision		Revision as of 20:49, 15 August 2013
Line 21:		Line 21:

	roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.		roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.
−
−	~~[[file:chilli_jam_cooking.jpeg\|200px\|thumb\|right\|Bubbling pot of jammy goodness.]]~~

	In your jam pan add the contents of the processor, the sugar, tomatoes and vinegar and bring to the boil. Scrape off any scum that forms. Once the mixture is boiling and de-scummed reduce to a simmer and simmer for 50 minutes or so, stirring frequently so it doesn't catch.		In your jam pan add the contents of the processor, the sugar, tomatoes and vinegar and bring to the boil. Scrape off any scum that forms. Once the mixture is boiling and de-scummed reduce to a simmer and simmer for 50 minutes or so, stirring frequently so it doesn't catch.

@@ Line 5: / Line 5: @@
 It makes a litre kilner jars worth.
 === Ingredients ===
@@ Line 17: / Line 18: @@
 * 750g golden caster sugar
 * 250ml of red wine vinegar
 === Method ===
 [[file:chilli_jam_cooking.jpeg|200px|thumb|right|Bubbling pot of jammy goodness.]]

@@ Line 1: / Line 1: @@
 == Chilli jam ==
@@ Line 19: / Line 20: @@
 === Method ===
 roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.
@@ Line 27: / Line 29: @@
 Should keep for upto 3 months in a cool dark place, refrigerate once opened.

@@ Line 22: / Line 22: @@
 roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.
-[[chilli_jam_cooking.jpeg|200px|thumb|right|Bubbling pot of jammy goodness.]]
+[[file:chilli_jam_cooking.jpeg|200px|thumb|right|Bubbling pot of jammy goodness.]]
 In your jam pan add the contents of the processor, the sugar, tomatoes and vinegar and bring to the boil. Scrape off any scum that forms. Once the mixture is boiling and de-scummed reduce to a simmer and simmer for 50 minutes or so, stirring frequently so it doesn't catch.
@@ Line 30: / Line 30: @@
 Should keep for upto 3 months in a cool dark place, refrigerate once opened.
-[[chilli_jam.jpeg|200px|thumb|right|The finished product]]
+[[file:chilli_jam.jpeg|200px|thumb|right|The finished product]]