Best 6 Sweet Chili Jam Recipes

SWEET RED CHILLI JAM RECIPE, RED CHILLI CHUTNEY

Steps:

• wash the fresh red chilies and deseed them.
• cut them into medium slices.
• sprinkle salt and toss them.
• cover with a lid and keep aside for 2 hours.
• you can notice the water is separated and salt is melted totally after 2 hours.
• squeeze the chillies and extract water.
• transfer in a mixer jar.
• add sugar.
• crush to a smooth paste.
• heat pan.
• add a little bit of sugar if required and transfer the paste.
• boil for 1-2 mins.
• turn of the flame and stir it.
• let it cooldowns completely.
• store in the jar and refrigerate it.

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

SWEET AND SPICY CHILE PEPPER JELLY

Steps:

• Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
• Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.

CHILI PEPPER JAM

Steps:

• In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
• Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

THAI CHILI JAM

Steps:

• Set a fine-mesh strainer over a heatproof bowl. In a medium saucepan over medium-high heat, warm the oil and shallots, stirring frequently, until shallots are deep golden brown, 8 to 10 minutes.☞TESTER TIP: Keep a close eye on the shallots. Once they start browning, they color very quickly.
• Using a slotted spoon, move the shallots to a second bowl. Add garlic to hot oil in saucepan and cook, stirring constantly, until golden brown, 1 to 2 minutes. Using a slotted spoon, dump the garlic into the bowl with the shallots.
• Add the arbol chiles and half of the reserved seeds to the hot oil and cook, stirring constantly, until the chiles turn deep reddish brown, about 1 minute. Pour oil through the prepared strainer and into the bowl; reserve oil and add the chiles to the bowl with the shallots and garlic. Do not wash saucepan.
• In a blender or mini food processor, blend the shallot mixture, sugar, and lime juice until a thick paste forms, 45 to 60 seconds, scraping down sides of container as needed. If the mixture isn't blending well, drizzle in a little extra lime juice.
• Return the paste to the now-empty saucepan, add the fish sauce and 2 tablespoons of reserved oil. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, 4 to 5 minutes. Remove from the heat.
• Season with extra lime juice, extra fish sauce, and salt, to taste. (Jam can be refrigerated for up to 1 month.)

HOT, SWEET AND STICKY CHILI JAM

Steps:

• Heat the olive oil in a heavy-based frying pan.
• When oil is hot, add your onions and garlic, reduce your heat and allow them to cook for around 20 minutes stirring frequently, until onions are VERY soft.
• Remove from heat and allow to cool completely.
• Transfer mixture to a food processor and add the chiles and brown sugar, and blend until smooth, then return the mixture to the pan.
• Cook mixture for approximately 10 minutes stirring frequently, until the liquid evaporates and the mixture has a jam-like consistency.
• Cool slightly and serve.
• This jam will last in the refrigerator in an airtight jar for approximately 1 week.