Spice up your dishes with Delia Smith’s Chilli Jam! This homemade condiment bursts with fiery flavor and a hint of sweetness. With red bell peppers, red chilies, ginger, and a secret ingredient, this easy-to-make recipe will elevate your culinary creations to new heights.
Why You’ll Be Glad You Tried This Recipe
- Explosive Flavor. Delia Smith’s Chilli Jam blends red chilies’ spiciness with red bell peppers’ sweetness. This powerful combo leaves your palate wanting more.
- Versatility At Its Best. This spice enhances many foods. Serve it with cheeses, crackers, or sandwiches. Experiment and improve your favorite foods with unlimited options.
- Simple And Homemade. DIY Chilli Jam lets you choose the ingredients and spice level. Delia Smith’s recipe is straightforward. The delight and satisfaction of making a good homemade condiment are unmatched.
What Is Delia Smith Chilli Jam?
Delia Smith Chilli Jam is a fiery condiment that includes red bell peppers, chiles, and a special ingredient that makes it extra spicy. The sweetness and spice are evenly distributed throughout its sticky consistency. Sandwiches, cheeses, and meats all benefit from its savory punch.
Delia Smith Chilli Jam Ingredients
- 500g red bell peppers
- 8 red chilies
- 4 garlic cloves
- 2.5cm piece of ginger
- 200ml cider vinegar
- 450g granulated sugar
- Juice of 1 lemon
- 2 tablespoons fish sauce
Delia Smith Chilli Jam Instructions
- Prepare the peppers, chilies, garlic, and ginger to start. Remove the peppers and chilies’ stems, seeds, and white membrane, then finely mince them. Ginger is peeled and grated, while garlic is crushed.
- Place the peppers, chilies, ginger, garlic, and cider vinegar in a large saucepan with a weighty bottom.
- Over medium heat, bring the mixture to a gentle simmer in the saucepan. Allow it to simmer for approximately 40 minutes, or until the peppers are tender.
- Add the granulated sugar, lemon juice, and fish sauce to the pan once the peppers are tender. Stir thoroughly to integrate the ingredients.
- Stirring intermittently, continue cooking the mixture over medium-low heat until it reaches a jam-like consistency. This should take between 30 and 40 minutes.
- Be patient as the marmalade thickens, and watch it closely to prevent it from burning. Remember that it will continue to thicken as it cools, so avoid overcooking it.
- When the jam has attained the desired consistency, remove it from the heat and allow it to cool for a few minutes.
- Transfer the marmalade with care into sterilized jars and seal them while they are still hot. Before storing the jam in the refrigerator, allow it to cool thoroughly.
- The pepper jelly is now available for consumption. Use it on sandwiches, with cheeses, or as a glaze or marinade for meats.
Recipe Tips
- Adjusting Spice Level. Chili quantities control heat. Delia Smith Chilli Jam can be spicy or moderate.
- Achieving The Right Consistency. For jam-like consistency, cook slowly. Overcooking thickens jam.
- Sterilizing Jars. To avoid deterioration, sterilize jars before adding Chilli Jam. Rinse and sterilize with boiling water or an oven.
- Storing And Shelf Life. Store jam in sanitized, sealed jars. Refrigerate after opening and use within 3 months for the best flavor and quality.
- Substitutions. Try different peppers and chilies for flavor and fire. However, ginger, garlic, vinegar, and sugar are key to the jam’s taste.
What To Do With Delia Smith Chilli Jam?
You’ll love how Delia Smith Chilli Jam complements any dish! You can pair it with a cheese platter for a delicious blend of sweet and spicy. You can pair it with grilled meats, sandwiches, burgers, and roasted veggies. Why not try exploring the versatility of this condiment or flavor enhancer in your favorite recipes?
How To Store Chilli Jam?
- In The Fridge. To store Traditional Delia Smith Chilli Jam, transfer it into sterilized jars while still hot and seal them tightly. Once cooled, store the jars in a cool, dark place like a pantry or cupboard. The jam can be refrigerated for up to 3 months.
- In The Freezer. To freeze Traditional Delia Smith Chilli Jam, allow it to cool completely before transferring it into freezer-safe containers or zip-top bags. Leave some headspace for expansion, seal tightly, and label with the date. The jam can be frozen for up to 6 months.
- Reheat. To reheat Traditional Delia Smith Chilli Jam, simply remove the desired amount from the refrigerator or freezer and let it come to room temperature naturally. You can also gently warm it in a saucepan over low heat, stirring occasionally, until it reaches the desired consistency. Avoid overheating to preserve its flavors.
FAQs
What Can I Do If My Chilli Jam Turns Out Too Runny?
If your Chilli Jam is too thin, gently boil it for longer. Evaporating the liquid will thicken and sticky Chilli Jam.
Can I Adjust The Heat Level Of Delia Smith Chilli Jam?
Yes, you can adjust the heat level of Delia Smith Chilli Jam. Lower the number of chilies or remove the seeds and membranes to lower the heat. Increase chiles or use hotter types for more heat.
Can I Add Chilli Jam To Stir-fried Vegetables For Extra Flavor?
Absolutely! Chilli Jam sweetens and spices stir-fried veggies. Toss cooked veggies with a teaspoon of Chilli Jam near the end of cooking to coat them evenly and add flavor.
Can I Add Chilli Jam To A Vinaigrette For A Tangy Kick?
Yes, you can add Chilli Jam to a vinaigrette to give it a tangy kick. Whisk vinegar, oil, mustard, and a teaspoon of Chilli Jam to make your favorite vinaigrette. Adjust the amounts for a tangy, spicy salad dressing.
Try More Delia Smith Recipes:
Delia Smith Chilli Jam Nutrition Facts
Amount Per Serving
- Calories. 40
- Total Fat.1g
- Saturated Fat. 0g
- Cholesterol. 0mg
- Sodium. 100mg
- Total Carbohydrates. 10g12g
- Dietary Fiber. 1g
- Sugars. 9g
- Protein. 1g
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Delia Smith Chilli Jam
Description
Spice up your dishes with Delia Smith’s Chilli Jam! This homemade condiment bursts with fiery flavor and a hint of sweetness. With red bell peppers, red chilies, ginger, and a secret ingredient, this easy-to-make recipe will elevate your culinary creations to new heights.
Ingredients
Instructions
- Prepare the peppers, chilies, garlic, and ginger to start. Remove the peppers and chilies’ stems, seeds, and white membrane, then finely mince them. Ginger is peeled and grated, while garlic is crushed.
- Place the peppers, chilies, ginger, garlic, and cider vinegar in a large saucepan with a weighty bottom.
- Over medium heat, bring the mixture to a gentle simmer in the saucepan. Allow it to simmer for approximately 40 minutes, or until the peppers are tender.
- Add the granulated sugar, lemon juice, and fish sauce to the pan once the peppers are tender. Stir thoroughly to integrate the ingredients.
- Stirring intermittently, continue cooking the mixture over medium-low heat until it reaches a jam-like consistency. This should take between 30 and 40 minutes.
- Be patient as the marmalade thickens, and watch it closely to prevent it from burning. Remember that it will continue to thicken as it cools, so avoid overcooking it.
- When the jam has attained the desired consistency, remove it from the heat and allow it to cool for a few minutes.
- Transfer the marmalade with care into sterilized jars and seal them while they are still hot. Before storing the jam in the refrigerator, allow it to cool thoroughly.
Notes
- Prepare the peppers, chilies, garlic, and ginger to start. Remove the peppers and chilies’ stems, seeds, and white membrane, then finely mince them. Ginger is peeled and grated, while garlic is crushed.
- Place the peppers, chilies, ginger, garlic, and cider vinegar in a large saucepan with a weighty bottom.
- Over medium heat, bring the mixture to a gentle simmer in the saucepan. Allow it to simmer for approximately 40 minutes, or until the peppers are tender.
- Add the granulated sugar, lemon juice, and fish sauce to the pan once the peppers are tender. Stir thoroughly to integrate the ingredients.
- Stirring intermittently, continue cooking the mixture over medium-low heat until it reaches a jam-like consistency. This should take between 30 and 40 minutes.
- Be patient as the marmalade thickens, and watch it closely to prevent it from burning. Remember that it will continue to thicken as it cools, so avoid overcooking it.
- When the jam has attained the desired consistency, remove it from the heat and allow it to cool for a few minutes.
- Transfer the marmalade with care into sterilized jars and seal them while they are still hot. Before storing the jam in the refrigerator, allow it to cool thoroughly.
- The pepper jelly is now available for consumption. Use it on sandwiches, with cheeses, or as a glaze or marinade for meats.