Can anyone help me with a Chilli Marmalade or Chilli Jam Recipe please
nanasee1,
Oct 20, 5:58pm
I have made all of these, my favourite is the last one, but the microwave ones are quick & easy. Chilli Jam in Microwave Makes 1 ½ cups 10 long red chillies 1 medium red onion finely chopped 3 cm piece fresh ginger, peeled & finely grated 1 ½ c caster sugar 2 Tbsp lemon juice ½ c white wine vinegar ½ tsp salt Thinly slice half the chillies. Remove & discard seeds from remaining chillies then thinly slice. Combine chillies, onion, ginger, sugar, lemon juice, vinegar and salt in a microwave bowl. Microwave uncovered on HIGH for 3 minutes, stirring half way – until sugar is dissolved. Microwave uncovered on HIGH for 20 minutes stirring every 5 until mixture has thickened. Set aside for 2 minutes for bubbles to subside then carefully spoon into hot sterilised jar, seal cool and store in fridge for up to a month.
Chilli Jam - 2 ½ cups (microwave) 6 small red chillies chopped 4 large red banana chillies chopped 1 small onion chopped 3 cloves garlic roughly chopped 1 tsp salt 2 cups white sugar ½ c apple cider vinegar
Place chillies, onion, garlic, salt and ½ cup water in the food processor and process until finely chopped. Transfer to a large heat proof microwave bowl. Add sugar & vinegar and stir to combine. Microwave on HIGH for 4 minutes stirring every minute until the sugar dissolves. Microwave the mixture on HIGH for a further 20 – 25 minutes until thick and pulpy. Spoon the hot jam into hot sterilised jars. Seal. Turn upside down for 2 minutes then turn upright and allow to cool.
Red Chilli Jam 1.5 kg Red chillies 8 brown onions peeled & quartered 15 garlic cloves 4 cups vegetable oil 1 ½ cups tamarind juice 125g palm sugar, shaved Olive oil, then squeeze it until it mixes with the water. Strain out seeds and fibres. Tamarind Juice: Soak a walnut size piece of tamarind in ½ c hot water for 5 – 10 minutes or until soft Process the chillies, onions & garlic to a fine paste adding oil in a slow stream. Add chilli mixture to a large heavy based saucepan and simmer over a low heat until it changes colour to dark red. Add tamarind juice & palm sugar and cook for two hours over a gentle heat. Spoon into sterilised jars, cover with oil, seal & refrigerate.
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