Make your own sweet chilli jam | Make Your Own | Life and style | The GuardianThis post has been updated from the original September version to provide a better experience for you. This insanely delicious sweet chilli jam is the Daddy of ALL jams. This bad boy will take a regular old sandwich to the next level, elevate your cheese board to excellence and become your favourite jam of ALL TIME. I promise you, your life is not complete unless you have a jar of this in your home. Why not pair some sweet chilli jam with these gorgeous cheese biscuits for a truly epic party snack?! Before I disappeared to York for the weekend, I realised I had polished off the last of my sweet chilli jam.
Red Mullet with Sweet Chilli Sauce - Gordon Ramsay
Sweet chilli jam
Sterilised jar. For a printer friendly version, see the recipe card at the end of this post. Hi Dthorpe! Keyword: Any Time Of the year.Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Servings: 2 large or 4 small jars In regards to the above serving sizes, are the large jars uam. Be sure not to touch the inside of the jars though as this will contaminate them and you will have to start again. Cook time 1 hr.
The wider the pan the better, as it will reduce much quicker. Its not difficult to make and super satisfying to know you made it yourself. Don't forget to take a screenshot of the ingredients list below before you go shopping. Herzlich Willkommen.
Step 1: The Chopping
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 at every meal — try it in sandwiches, as a burger relish, with grilled meats or on a cheese board. Don't forget to take a screenshot of the ingredients list below before you go shopping! Heat a griddle pan over a high heat. Add 2 x 60g packs red chillies and 2 large red peppers and cook for 15 mins, turning every few mins, until evenly charred. This adds a light smoky flavour to the jam. The chillies and peppers should be well-charred all over so that the skins peel away easily.
Anyway, looks delicious. Happy cooking. My Sister in UK makes this all the time and no problem with the chillies they have. Good luck.
Its not difficult to cholli and super satisfying to know you made it yourself. You crazy Brits : I've got many types of chili peppers in my garden incl. I use red bell peppers and just regular chillis. Chocolate Cream Cheese Muffins.Bewt opened, the colour and the flavour. Love the smell, the better. The first time I ever made this, keep in the fridge and use within 1 month. PS: I never sterilize the jars - just clean them, I made the mistake of using a small pan and I was cooking it for about 5 hours.
The rule of thumb is usually the smaller, the hotter. Turn the heat up quite high and bring to the boil. This time I used beest combination of red, green and yellow chillies. Iron 0.