Jalapeno chili jam

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I’ve found another chili jam recipe in my cookbook. Moreover, this one contains tomatoes and apple, and I think I like this recipe even more, because jalapeno chili pepper has an exquisite tender-burning taste. You can use it with any dishes to your taste. Experiment!

Jalapeno chili jam

10 jalapeno peppers, seeded
2 tomatoes
1 green apple, grated
1 big onion, chopped
1/3 cup sugar
½ cup red wine vinegar

1. Bisect the peppers, put them on a baking sheet and place under the broiler until skin turns black.
2. Remove the peppers from the oven and let them cool.
3. Scald tomatoes and peel skin from them. Remove skin from peppers as well. Chop veggies finely.
4. Combine apple, onion, sugar and vinegar in a pan. Add tomatoes and chili peppers and cook over medium heat until sugar dissolves.
5. Bring the mass to a boil and reduce heat. Allow it simmer for 20-30 minutes.
6. Store in the fridge for 2-3 weeks.

Chili jam (recipe 1)

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As compared with other fruit preserves this jam isn’t a sweet dish. I use it as a seasoning  to add heat to meat or spaghetti. This chili jam requires no canning.

¼ chili, finely diced
6 spring onions, finely diced
1 clove garlic, crushed
2 tbsp sesame oil
2 tbsp soy sauce
1-2 tsp sesame seeds
1 lemon, squeezed
pinch of chili flakes
handful of coriander leaves, chopped

1. Place vegetables, sesame oil, soy sauce, chili flakes and garlic  into a mini food processor and blend together.
2. Put into a pan over a gentle  heat. Add coriander, sesame seeds and lemon juice.
3. Stir for a 5-10 minutes. Remove from the heat and serve.

Grapefruit confiture with brandy

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This jam has at once 3 advantages – it’s rich in vitamins, contains a few calories and it’s easy to cook.

1 ½ kilos grapefruit, sliced
4 cups water
6 cups sugar
1/3 cup brandy

1. Place the grapefruits together with peel and pits into a food processor and blend.
2. Heat water in a big pan and cook the grapefruit mass for 30 minutes. Put it in a big bowl, cover and allow it cool down for a night.
3. Put grapefruits in a pan again, add sugar and cook over gentle heat until sugar dissolves. Bring it to a boil and simmer 20 minutes until confiture is thick enough.
4. Add brandy and let it cool down for 5 minutes.
5. Pour confiture into sterilized jars and seal while it’s hot.

English Christmas jam Ballymaloe

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This astounding jam is traditionally used for baking; tartlets are usually made with it. Store it no more than a year.English Christmas jam Ballimaloe

2 apples
2 lemons
1 pound beef grease, sliced
4 ounces candied lemon peel
8 ounces dry currant
1 pound raisins
8 ounces sultana
2 pound unrefined sugar
5 tbsp Irish whisky

1. Heat the oven to 180 C. Take out apples’ core and bake whole about 40 minutes. When the peel bursts, remove it and mash the pulp with a fork.

2. Grate lemon peel; squeeze the juice out of them. Combine with apples, add other ingredients and mix well.

3. Put jam into jars and can it. Wait at least 2 weeks before you open the jars.

Guava jam

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Guava jamDid you know that a single guava fruit contains more vitamin C than a usual citrus fruit? Cook this exotic jam for your kids and be sure they’d get much more vitamins than having eaten typical sweets.

10 to 12 ripe guavas, sliced, seeds removed
3 cups sugar
1 tsp red coloring item
water – as needed

1. Heat water in a pan and cook the guavas until tender.
2. Filter out the liquid part. Add sugar and cook over medium heat. Stir regularly. Cook until thick enough to spread on bread.
3. Add red color and mix. Let the jam cool down.
4. Pack and can, or store in an airtight container.

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