CRANBERRY & SWEET CHILLI JAM
Add some spice to your Christmas dinner with this cross between a chutney, chilli jam and cranberry sauce. The amount of chilli you use will determine how hot the jam is
Provided by Good Food team
Categories Condiment
Time 1h20m
Yield Makes 2 x 500ml jars
Number Of Ingredients 5
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.
Nutrition Facts : Calories 21 calories, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
CHILLI CRANBERRY JAM
Make and share this Chilli Cranberry Jam recipe from Food.com.
Provided by Jewelies
Categories Berries
Time 55m
Yield 3 1/4 cups
Number Of Ingredients 8
Steps:
- Put cranberries in a heatproof bowl. Cover with boiling water and stand for 10 minutes to soften. Drain, reserving 1 cup of the liquid.
- Combine the chillies and onion in a food processor. Process until finely chopped. Transfer to a medium, heavy-based saucepan. Add the cranberries, sugar, salt, vinegar, port and the reserved cranberry liquid. Stir over a medium heat until the sugar dissolves.
- Increase the heat to medium-high and boil gently for 30-40 minutes, or until thick and jam-like. Spoon immediately into a clean, dry jar. Seal and turn the jar upside down for 2 minutes. Turn the right way up and set aside to cool.
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