Chilli Jam Recipe
This is not a chilli jam that will put your mouth on fire, but it’s a subtle crafty balance of spiciness. Pranav (my darling husband) is not fond of spicy food at all and he loved this jam, when I made it. For my home, it was just the right entity.
Servings: 12 people
Calories: 70kcal
Equipment
- Blender
- Cooking Pan
- jam jars
Ingredients
- 500 gm fresh red chilies
- 2 lemons juiced
- 1 cup sugar
- 1 tsp salt
Instructions
- Sterilize your jam jar and leave to cool. https://amzn.to/37bbV7H
- Deseed chilies and put the cut-up chilies into a food blender https://amzn.to/3tRwAY0 and add the juice of two lemons. Pulse until they are finely chopped and gradually turned into a paste.
- Take the same amount of sugar as chilli paste. I have used approximate 1 cup of sugar in my recipe.
- Scrape the chilli mixture out of the blender and add to the cooking pan https://amzn.to/2N1FMZ9 along with the sugar.
- Bring the pan to the boil, then leave it at a rollicking boil for 10 -15 minutes.Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools
- The jam will remain good, in a sterilized sealed jar for good six months or more. Once you open the jar, then you have to keep it in the fridge.
Video
Nutrition
Serving: 10gm | Calories: 70kcal