Chili jam, it sounds crazy - but it is actually brilliant. The combination of sweetness and spice is fantastic and goes well in a burger, sandwich, or pita.
Recipe for chili jam
Chili jam, it sounds crazy, but it’s actually brilliant.
The combination of sweetness and heat is fantastic and works well in a burger, sandwich, or pita.
It’s not meant to be a jam you put on your roll, but rather something to use in savory dishes.
The portion is very large, so you might want to try making a half portion the first time – but be careful, you’ll quickly get hooked on the taste and want to make more.
I found the recipe in the book: “Fri – Vegan Food from Café Mikuna“, from which we got the recipe for a vegan version of the burger sandwich, which you can read about here.
Servings: large jars
Chili Jam
Chili jam, it sounds crazy - but it is actually brilliant. The combination of sweetness and spice is fantastic and goes well in a burger, sandwich, or pita.
Equipment
- Deciliter Measure
- Kitchen Scale
- Knife
- Cutting Board
- Pot
- Hob
- Canning Jar
Ingredients
- 150 gram Vinegar
- 500 gram Red bell pepper
- 600 gram Sugar
- 6 pcs. Chili fresh and red
Instructions
- Start by removing the seeds from the bell peppers and chopping them into rough chunks.
- Repeat with the fresh chilies, although it doesn't matter if you don't remove all the seeds.
- Put everything in a pot and bring it to a boil, stirring lightly.
- Turn down the heat so it simmers.
- Let it simmer for another 30-60 minutes - until it reaches the consistency of a thin jam. It will set more once it cools.
- Scald a couple of preserving jars and pour the jam into them.
- Let it cool and by the next day it will be ready to eat.
- Enjoy.