Nigella Chili Jam, a zesty fusion of red chilies, peppers, cider vinegar, and jam sugar, is a quick and vibrant condiment that dazzles the palate, ready in 1 hour and 15 minutes.
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Why You’ll Love This Chili Jam Recipe:
- Explosive Flavor: A sweet-spicy blend of chilies and peppers.
- Versatile Pairing: Elevate dishes effortlessly.
- Easy Prep: Simple recipe with common ingredients.
- Preservation: Sealable jars for long-lasting enjoyment.
- Creative Touch: Transform meals with this culinary gem.
What Is Nigella’s Chili Jam Recipe?
Nigella’s Chili Jam combines fresh red chilies, peppers, jam sugar, and cider vinegar for a sweet-spicy treat; boil, cool, and jar for a versatile and savory condiment.
Nigella Chili Jam Ingredients
- 150 grams long fresh red chili peppers (deseeded and cut into 4 pieces)
- 150 grams of red peppers (cored, deseeded, and cut into rough chunks)
- 1 kilogram of jam sugar
- 600 millilitres of cider vinegar
How To Make Nigella Chili Jam
- Prepare 6 250 ml (or 1 cup) sealable jars with lids that can withstand vinegar and set them aside to cool.
- Deseed and finely chop the long red chili peppers in a food processor. Add the red pepper chunks and pulse until a colorful combination is achieved.
- Over low heat, in a wide, medium-sized pan, dissolve the jam sugar in the cider vinegar, stirring occasionally.
- Toss in the chili-pepper mixture. Raise heat to high and boil for 10 minutes.
- Take the pan off the heat and let it cool. As it cools, the liquid will transform from a syrupy consistency to more like jelly.
- Scoop the jam into the sterilized jars after around 40 minutes, when the red flecks have scattered evenly. If you’d like, you can give it a little stir now. Tightly seal the jars.
Recipe Tips
- Thoroughly deseed chilies for desired heat without overwhelming spice.
- Pulse red peppers and chilies for a visually appealing and textured jam.
- Slowly dissolve jam sugar in cider vinegar over low heat for a smooth consistency.
- Boil for precisely 10 minutes to achieve the perfect jam consistency.
- Allow the jam to cool for 40 minutes before tightly sealing sterilized jars for optimal flavor development.
What Goes Well With Chili Jam?
Try serving chili jam as a glaze for bacon, a stir-in to chili or Bolognese, a drizzle over pizza, a cheese topping for sandwiches, or a spicy kick for chicken.
How To Store Leftovers Chili Jam?
- In The Fridge: Leftover chili jam can be refrigerated for up to a month if sealed in a jar.
- In The Freezer: Keep leftover chili jam in sealed containers in the freezer for a maximum of 6 months. Thaw in the fridge before using.
How To Reheat Leftovers Chili Jam?
- Microwave: Spoon chili lam into a microwave-safe bowl and heat for 1 minute 30 seconds at a time on high, stirring occasionally, until heated through.
- Stove: Pour chile jam into a saucepan and heat it for 4 minutes over low-medium heat, stirring often until hot.
FAQs
What is the difference between chili jam and chili chutney?
Chilli jam is sweeter, while chili chutney is tangier due to added vinegar, creating distinct flavor profiles in each condiment.
Why is my chili jam not thickening?
Your chili jam may not be thickening if the cooking temperature is too low. Ensure proper heat for successful consistency.
How do you fix runny chili jam?
To fix runny chili jam, make a cornstarch slurry with water and add it to the jam mixture for improved thickness.
What to do if chili jam doesn’t set?
If chili jam doesn’t set, pour it back into a saucepan, bring it to a boil again to reach the desired consistency.
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Nigella Chili Jam Nutrition Facts
Amount Per Serving
- Calories 100
- Total Fat 0g
- Sodium 55mg
- Potassium 70mg
- Carbohydrates 23g
- Net carbs 22g
- Fiber 1g
- Sugar 20g
- Protein 1g
Nigella Chili Jam
Description
Nigella Chili Jam, a zesty fusion of red chilies, peppers, cider vinegar, and jam sugar, is a quick and vibrant condiment that dazzles the palate, ready in 1 hour and 15 minutes.
Ingredients
Instructions
- Prepare 6 250 ml (or 1 cup) sealable jars with lids that can withstand vinegar and set them aside to cool.
- Deseed and finely chop the long red chili peppers in a food processor. Add the red pepper chunks and pulse until a colorful combination is achieved.
- Over low heat, in a wide, medium-sized pan, dissolve the jam sugar in the cider vinegar, stirring occasionally.
- Toss in the chili-pepper mixture. Raise heat to high and boil for 10 minutes.
- Take the pan off the heat and let it cool. As it cools, the liquid will transform from a syrupy consistency to more like jelly.
- Scoop the jam into the sterilized jars after around 40 minutes, when the red flecks have scattered evenly. If you’d like, you can give it a little stir now. Tightly seal the jars.
Notes
- Thoroughly deseed chilies for desired heat without overwhelming spice.
Pulse red peppers and chilies for a visually appealing and textured jam.
Slowly dissolve jam sugar in cider vinegar over low heat for a smooth consistency.
Boil for precisely 10 minutes to achieve the perfect jam consistency.
Allow the jam to cool for 40 minutes before tightly sealing sterilized jars for optimal flavor development.