Chilli jam recipe?

[Spatzbear]

I just love chilli jam, but haven't found a good recipe yet.

I'd love it to be WITHOUT tomatoes. I know, it's strange, but I really hate them in chilli jam. Maybe with onions, red pepper, etc. ? Or just plain?

I've just made a batch of chilli jam with tomatoes and the darned thing didn't set. It's mainly my fault (don't you hate that?), so it's a chilli sauce. Quite nice, but not what I wanted.

So, folks, do any of you have a good chilli jam recipe? And willing to share it?

[svalli]

I have used this recipe as base for my hot pepper jellies and jams.
http://www.kraftfoods.com/Recipes/Ja...pperJelly.html

I have experimented using just hot peppers instead of bell peppers, but kept the volume of chopped peppers about same as in this recipe. I have also substituted part of the vinegar with fresh lemon or lime juice. My best jelly was made with mild C. chinenses couple of hot Chocolate Habaneros and 2/3 of the vinegar substituted with lemon juice. I seeded the peppers and then mashed them in blender with the lemon juice and a bit of the sugar. This way the jelly became like marmalade and the peppers pieces are more evenly distributed. I also made jelly with same method from Lemon Drops and Yellow Russians, both quite hot C. baccatums. It has some bite to it and gives new kick to my peanut butter and jelly sandwiches.

[Spatzbear]

Thanks, svalli. That's something to work with.
I am a bit puzzled about the pepper/sugar ratio. Isn't it quite sweet with barely 3 cups of peppers and 6 1/2 cups of sugar? Do you think I could safely reduce the sugar a bit?

And out of curiousity, what do you mainly use your chilli jam for/with?
(apart from peanut butter and jelly sandwiches)

[cdntomato]

Not sure if these recipes fit the bill, but here goes anyhoo. Will add an old family recipe in the next day or 2, once I've dug it out of my 'recipe corner' in the kitchen.

Jennifer (who will send over some Pomona's if you want)

This first one from a lovely retired fellow in Ottawa (the capital of Canader, eh) is yum, yum!!!!

Habanero Gold Jelly
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut dried apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with the vinegar; let stand 4 hours. Cut onion and seeded peppers into 1/8 inch slices, then cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.
Process 10 minutes in BWB (boiling water bath). Cool upright, until lids pop down, about 30 minutes. When lids are concave (i.e., vacuum seal) but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly


The following was cut and pasted from GW's Harvest Forum a few years ago (note the commentary is NOT mine):

Peach Pepper Jam
4 cups chopped peaches and their juice
2/3 cup vinegar
2/3 cup chopped bell pepper (red is pretty)
Sweetener equal to 4 cups or to taste
1/4 cup chopped jalepeno or to taste
3 teaspoons Pomona's pectin (dissolve in boiling vinegar in blender)
4 teaspoons calcium water

Mix peaches, calcium water, and sugar. Bring to a boil, add peppers and cook a few minutes. Add vinegar/pectin mix, stir well and add sweetener. Stir well. Put in jars and BWB (boiling water bath) for 5 to 10 min.
This makes 5 cups. It is great on baked chicken or with pork or on a turkey sandwich.
I found a regular recipe for Peach Pepper Jam (made without pectin) and adapted it by using the peach jam recipe on the Pomona's recipe sheet and adding the vinegar and peppers from the regular recipe.
Another recipe I want to try is for Cranberry Jalapeno Jelly - the recipe calls for 3 cups cranberry juice, 1 cup chopped jalapeno peppers, 7 cups sugar, 1 cup vinegar, 2 pouches liquid pectin and red food coloring
To adapt that to Pomona's, I would used the 3 cups of cranberry juice, 3 teaspoons pectin, 3 teaspoons calcium water, the jalapeno pepper, sweetner instead of sugar, and would use the vinegar to dissolved the pectin powder. Of course, the pouches of liquid pectin would not be used. I decided on the 3 teaspoons pectin and 3 teaspoons calcium water because the Pomona's directions for making jelly call for 4 tsp pectin and 4 tsp calcium water for 4 cups juice. I haven't tried this yet but I'll bet it will work. The Pomona's seems to be very forgiving.


5 Pepper Jalapeno Jelly
1/2 c. fresh peppers, stemmed and seeded, I use jalepeno, serrano, habanero, tabasco and pequin.
1 lg. red bell pepper, stemmed, seeded and chopped
2 c. apple cider vinegar
1 1/2 c. dried apricots, chopped (you can also use peaches or pears)
6 c. granulated sugar
1 (3oz.) pkg. liquid pectin

Put peppers and apricots in food processor and pulse until coarsely ground. Stir in vinegar.
Put in large saucepan. Add sugar and bring to a boil; boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath. Makes about 7 half pint jars.

[bluelacedredhead]

Oooo, these recipes sound divine! Thanks for posting them. I love pepper jelly, but there are some interesting additions to the one's posted here. Can't wait to try them this year.

[svalli]

Originally Posted by Spatzbear

Do you think I could safely reduce the sugar a bit?

And out of curiousity, what do you mainly use your chilli jam for/with?
(apart from peanut butter and jelly sandwiches)

I have reduced the sugar sometimes, but then there is a risk that the jelly will not set. I use the jelly on anything I would use berry or fruit jams or jellies. It is good on a toast, with pancakes, on crackers with cheese, on top of chocolate mousse, with ice cream etc. One thing I have not tried it with is hot oatmeal.

One year I made jam from green (not ripe) tomatoes and fresh ginger, it had nice spicy flavor. I should try making it sometimes with hot peppers.

[Spatzbear]

Thanks for the recipes, Jennifer.
I made the Habanero Gold Jelly last year. Was a nice taste, but a tad sweet for my taste. I guess, I may be a bit fussy with the sweetness level. Hadn't realised that before.

So, maybe what I am looking for is not a jam after all, but a chilli relish or something? Hmmm...

Thanks again to everyone for all the recipes, will give them a go and play a bit with the sugar level.

[Grub]

Are you look for Nam Prik?

[wilderness1989]

I had Jalapeño Jelly at Chevy's Mexican Restaurant Saturday and it was great. The consistency is a thick liquid kinda like honey but a little thinner. I asked the waitress what was in it and she said all she knew was honey, red sweet pepper, and Jalapeños. Does anyone have the clone recipe or a similar one they would post?
Thanks,
John Gray

[cdntomato]

Spatzbear, that's why I asked about the Pomona's. It allows very severe reduction in sugar levels without jeopardizing the gelling process. No other pectin product is this accommodating, to my knowledge.

I grew up in a household with a brittle diabetic. I've learned how to keep the sugar quantities down; playing around with recipes (chemical formulae) is not always successful. I'll try to hunt up something more savory than sweet for you. Ditto for finding something for John.

Jennifer

[Mantis]

This site has heaps of recipes Spatz. Heres a link to the recipe page. Havent tried any yet as I haven't enough peppers yet.
http://www.pepperfool.com/recipe_home.html

[Patrina_Pepperina]

Spatz I've made some delicious batches of citrus marmalade, except I do it the very easy way and just mince up the fruits and zest and call it "jam" And I add a handful of minced chillies! I also add a cup of vinegar because I like the sour flavour. Then I just boil it up as I do for any jam. The best chilli jam I ever made had oranges, lemons and mandarins and lots of habanero chillies PP