Best 4 Chilli Jam Recipes
In the culinary world, the versatility of chilli jam knows no bounds. It can liven up your breakfast toast, add a spicy kick to your sandwiches, or bring a sweet and savory balance to your Asian-inspired dishes. Whether you prefer a fiery heat or a milder taste, the perfect chilli jam awaits your discovery. Let this article guide you through the realm of chilli jams, offering insights into the different types, flavors, and brands available, and equipping you with the knowledge to choose the ideal chilli jam to tantalize your taste buds and elevate your cooking.
Let's cook with our recipes!
CHILLI JAM
This one's for you if you like sweet chilli sauce, only it's ten times nicer. Very easy to make and it keeps for a while in the fridge too. Spices up stir-fries any day!
Provided by melting pot
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process chillies, oil, capsicum, garlic and shallots until smooth.
- Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
- Add sugar and tamarind and simmer for 10 minutes.
- Use as a stir-fry sauce or grilling marinade.
TOMATO CHILLI (CHILE) JAM
Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.
Provided by Leggy Peggy
Categories Low Protein
Time 35m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
- Add onion and stir for about 30 seconds, then add all other ingredients.
- Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
- When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
- Bottle and store in the fridge. Use within two weeks. I find it improves with age.
CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM
Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.
CHILLI CRANBERRY JAM
Make and share this Chilli Cranberry Jam recipe from Food.com.
Provided by Jewelies
Categories Berries
Time 55m
Yield 3 1/4 cups
Number Of Ingredients 8
Steps:
- Put cranberries in a heatproof bowl. Cover with boiling water and stand for 10 minutes to soften. Drain, reserving 1 cup of the liquid.
- Combine the chillies and onion in a food processor. Process until finely chopped. Transfer to a medium, heavy-based saucepan. Add the cranberries, sugar, salt, vinegar, port and the reserved cranberry liquid. Stir over a medium heat until the sugar dissolves.
- Increase the heat to medium-high and boil gently for 30-40 minutes, or until thick and jam-like. Spoon immediately into a clean, dry jar. Seal and turn the jar upside down for 2 minutes. Turn the right way up and set aside to cool.
Tips for Making the Best Chili Jam:
- Choose ripe, flavorful chili peppers. The type of chili pepper you use will determine the heat level of your jam. For a mild jam, use poblano or Anaheim peppers. For a medium heat jam, use jalapeños or serranos. For a hot jam, use habaneros or cayenne peppers.
- Roast the chili peppers before using them. Roasting the peppers will enhance their flavor and make them easier to peel and chop.
- Use fresh, ripe fruit. The fruit you use will add sweetness and complexity to your jam. Some good options include mangoes, pineapples, peaches, and apricots.
- Add some acidity. A little bit of acidity will help to balance out the sweetness of the fruit and the heat of the chili peppers. You can use lemon juice, lime juice, or vinegar.
- Cook the jam over low heat. This will help to prevent the jam from scorching and will allow the flavors to develop fully.
- Spoon the jam into sterilized jars. This will help to prevent the jam from spoiling.
Conclusion:
Chili jam is a versatile condiment that can be used in a variety of dishes. It can be added to sandwiches, wraps, and salads. It can also be used as a marinade for chicken, fish, or tofu. And it can even be used as a dipping sauce for appetizers. No matter how you choose to use it, chili jam is sure to add a delicious kick of flavor to your meals.
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