Chili Jam Recipes

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.

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.

Steps:

• Heat the oil in a saucepan.
• Add garlic and onion and cook on a low slow heat until the onions are transparent.
• Note: do not brown the onions and garlic.
• Add chillies to the garlic and onion mixture and cook until the chillies are soft.
• Again being careful not to brown or burn the garlic, onion and chilli mixture.
• Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
• Simmer for ten minutes then turn off heat.
• Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
• (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
• The Chilli Jam will last for a couple of weeks in the fridge.

Steps:

• Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)
• Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.
• Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.

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.

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.

Steps:

• Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
• Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn't burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.

Steps:

• Preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
• While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
• Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
• Available at Latino markets and Kitchen/Market (888-468-4433).