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. 1.5kg sugar. Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed. Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped. This is a spicy and sweet chilli jam with garlic and ginger. In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Spicy, sweet and tangy – it’s a real joy! Discard the skin. You may not be tempted to eat this on… Sweet. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very … 400g red/bell pepper - cleaned, deseeded and roughly chopped. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. Thick. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. Chunky. Hot chilli jam – ingredients. 4 red peppers; 1 tsp frozen chopped ginger; 2 tsp frozen chopped garlic preparation time: 20 minutes. Allow to cool and transfer into jars. This jam is all those things, and it’s not too hot. In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Add chillies to the garlic and onion mixture and cook until the chillies are soft. Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir. Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir. Add garlic and onion and cook on a low slow heat until the onions are transparent. © 2020 Discovery or its subsidiaries and affiliates. Again being careful not to brown or burn the garlic, onion and chilli mixture. Super Hot Chilli Jelly Ingredients 3 x Moruga Scorpian chillies 500 g of jamming sugar 300 ml of cider vinegar Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Put the cut-up chillies into a food processor and pulse until they are finely chopped. 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. Continue to cook the mixture for about 40 minutes, stirring occasionally. I think it has a bit of a spicy kick but it is not mouth burning, and you can still taste all the individual flavours. All rights reserved. 600g onion - chopped. 1 head garlic - cloves peeled. Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar. 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. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half. 8 ounces/250 g hot chili pepper, halved and seeded, 1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded, Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese, Vegan Sourdough Stuffing with Wild Mushrooms and Walnuts, Gluten-Free Roasted Garlic and Herb Gravy, Gluten-Free and Vegan Miso-Chocolate Chip Cookies. Heat the oil in a saucepan. “Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 10 fresh red chillies, 4 cloves of garlic, 2 jarred roasted red peppers, 500 g jam sugar, 500 ml white wine or cider vinegar, 2 fresh Scotch bonnet chillies.
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