Chilli Jam/relish
Chilli Jam/Relish
This is a really easy recipe and although the ingredients are listed I'm pretty slap dash with the chillis and tomatoes and just use whatever is in the garden. Add a chopped apple and sultanas if you like.)
Ingredients: 1 lg onion (diced small) 3 to 4 cups of diced chillis, (any, whatever strength you like but obviously don't use heaps of the really hot ones!! and I take out the seeds) 24 cherry tomatoes - or a couple of ripe tomatoes 1 tbs olive oil 3 tbs balsamic vinegar 1 cup sugar 1 tsp salt
Method: Heat the oil in a saucepan, and add the onion .Cook on a low heat for 10 minutes until starting to soften.Add the diced chillis, and add to the pan along with the balsamic vinegar and the the sugar.
Cook for a further 5 minutes over the same low heat. Cut the tomatoes in half (or bigger ones chopped up small)and add to the pan along with the salt.Stir, cover and cook gently, on a low heat, for about 20 minutes or till it goes gluggy.
When the tomatoes start to collapse use a stick blender to roughly chop the jam mixture.
Let stand while you go and do some other jobs.
The jam can be served hot or cold. The recipe will keep in the fridge for about a month unless you eat it before then...
This is a really easy recipe and although the ingredients are listed I'm pretty slap dash with the chillis and tomatoes and just use whatever is in the garden. Add a chopped apple and sultanas if you like.)
Ingredients: 1 lg onion (diced small) 3 to 4 cups of diced chillis, (any, whatever strength you like but obviously don't use heaps of the really hot ones!! and I take out the seeds) 24 cherry tomatoes - or a couple of ripe tomatoes 1 tbs olive oil 3 tbs balsamic vinegar 1 cup sugar 1 tsp salt
Method: Heat the oil in a saucepan, and add the onion .Cook on a low heat for 10 minutes until starting to soften.Add the diced chillis, and add to the pan along with the balsamic vinegar and the the sugar.
Cook for a further 5 minutes over the same low heat. Cut the tomatoes in half (or bigger ones chopped up small)and add to the pan along with the salt.Stir, cover and cook gently, on a low heat, for about 20 minutes or till it goes gluggy.
When the tomatoes start to collapse use a stick blender to roughly chop the jam mixture.
Let stand while you go and do some other jobs.
The jam can be served hot or cold. The recipe will keep in the fridge for about a month unless you eat it before then...
Replies
This sounds very interesting. Do you put it on bread, crackers, veggies? How do you use this jam? It sounds like it would be good on top of a log of cream cheese and put on crackers? Is this a family recipie? I\'ll have to try it. I never heard of Chili Jam. Thanks for sharing!!
I have never heard of this. I just might have to try it. I would also like to know what do you eat it with? Thank you for sharing.
Eat it with anyrthing - on cheese, fish, steak, as a spread on rye etc etc.
Thanks for your interest! It is just a recipe I found and modified it till it worked. We have a bell pepper tree, they are smallish peppers, not very strong. One thing I forgot was that you should wear gloves when chopping the chillis as they will burn your skin.