Spiced grilled chilli jam
5 Nov 2022
by Dinna
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
This grilled chilli jam has an Asian twist to it so it goes really well with fusion nibbles, burgers, cold meats, cheese, smoked fish and so on. Itβs perfect for a festive season- if you use sterilized jars, they keep for weeks (even months!) in the larder. They make perfect gifts too.
Ingredients
- 10 red chillies
- 2 red peppers
- 1 tin of plum tomatoes
- 1 garlic clove, grated chopped
- 1 tsp grated ginger
- 2 Tbsp soy sauce
- 1 cup muscovado sugar
- 100 ml red wine vinegar
- Β½ tsp salt
- 1 lemon, juiced
Instructions
- First grill or roast the chillies and red peppers in the oven or char them on your BBQ or griddle pan. Put them in a bowl, cover and let them cool. When cooled, remove the skins, seeds and stalks. Keep the chilli seeds if you want the jam extra hot.
- Roughly chop the flesh of the pepper and chilli, then put them in a pan. Add the garlic, tinned tomatoes, ginger, soy and vinegar. Using a stick blender, blitz until smooth, then add the salt and sugar.
- Bring to the boil, then cook for about 30 minutes or until you get a jam-like texture. Be careful, it splashes a lot.
- You can check the setting point by putting a saucer into the freezer for 10 minutes, then dropping some jam onto it. When it sets (i.e. you can draw a line with a spoon through it) then itβs ready.
- When itβs ready, turn off the heat and let it cool. Transfer it to a cool, sterilised jar. Alternatively, spoon the hot jam freshly sterilised warm jars. Seal the lids and keep the jars in a cool, cold place.
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Categories
- Meal Type: - Appetizer - Budget - Edible Gifts - Preserves - Side - Snacks
- Cuisines: - Fusion
- Occasions: - Anniversaries - Bonfire Night - Christmas - Dinner Party - New Year - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Fat Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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