Chilli Jelly/Jam

[Sandra]

Does anyone have a recipe for Chilli Jelly/Jam?

We usually buy one - Belazu Smoked Chilli Jelly - which is fabby!

Ali, heard you make Chilli jam. Any chance of the recipe?

[teddygirl]

I have Ali's recipe, Sandra if he decides to be a meanie and not give it to you
I never did get round to making it but might give it a try now that you have brought it to mind.

[ali]

chilli jam

ingredients –

4 large tins of chopped tomatoes
1/2 bottle white wine vinegar
500 g demerara sugar
2-6 red chillis to taste

method –

empty tins of tomatoes into large saucepan (to reduce the cooking time strain tomato juice from two or more of the tins)
add wine vinegar and sugar
add finely chopped chillis (remove seeds to reduce the heat)
bring to the boil whilst stirring gently
reduce heat to a gentle simmer
simmer until reduced by half or until at the required consistency, stirring occasionally .
stir more frequently as the jam thickens.

[Black Mamba]

Does anyone have a recipe for Chilli Jelly/Jam?

We usually buy one - Belazu Smoked Chilli Jelly - which is fabby!

Ali, heard you make Chilli jam. Any chance of the recipe?

Chile Jam


4 Onions, peeled & chopped
6 Garlic cloves, peeled
100 gm (3 oz) Galangal or ginger, peeled & chopped
3 stalks lemongrass, trimmed* and finely sliced
250 ml (1 cup) Peanut (groundnut) oil
6 Red capsicums (bell peppers), seeded & chopped
5 Large red chillies, chopped**
10 Ripe tomatoes, halved
100 gm (3 oz) palm sugar, chopped
60 ml (1/4 cup) fish sauce
Heat the peanut oil in a large, heavy based pot. Fry the onions, garlic, galangal and lemongrass over medium heat, stirring occasionally, until soft and starting to colour. This takes about 20 minutes so turn down the heat if it begins to colour too quickly. Add the capsicums, chillies and tomatoes, stir and reduce the heat slightly. Cook the vegetable gently until the are collapsed and beginning to caramelize. This takes several hours so stir every now and then to make sure it does not catch on the base of the pot. Add the palm sugar and fish sauce and cook for another hour or so. By this stage the vegetables should be completely collapsed and very deeply coloured. Remove from the heat.

When the mixture has cooled slightly, puree in batches in a food processor. Don't drain any oil from the jam, it is needed to achieve the required colour and will be cooked out anyway. Rinse out the pot and return the jam to a low/medium heat and cook until the colour is a deep red and the oil has separated, about another hour. Stir frequently as it will burn easily at this stage. Drain off the oil and spoon into sterilised jars. Cool and refrigerate until required. Lasts at least 1 year, probably more.

* To trim lemongrass, cut off the top 1/4 and woody base from the stem and peel off the outer layer.

** Remove the seeds if you can't stand the heat.

[Sandra]

Thanks for the recipes