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Author: Subject: Sweet Chili Jam
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[*] posted on 1-3-2016 at 07:52 AM
Sweet Chili Jam

This is very easy to make, we use the teeny jars with the small lids. It is outstanding with a deli tray or on hot dogs. It has a bite, but won't hurt the chili newbies. The play between sweet and heat is just right. By the way, the recipe calls for "golden caster sugar" but I've never been able to find this, I think it is a Euro thing.

Sweet Chili Jam

8 red Bell Peppers, de-seeded and roughly chopped
10 red Chilies, Fresno or similar, roughly chopped w/ seeds
Finger sized piece of fresh ginger root, peeled and chopped
8 cloves garlic, chopped
400g can cherry tomatoes (Baby Roma substitute). Not all stores carry this, but can be found.
3-3/4 cup fine sugar.
1 cup red wine vinegar
1. Put the peppers, chilies, ginger, garlic into food processor, chop very finely. Scrape into stock pot with the tomatoes, sugar and vinegar, then bring to a boil. Reduce heat, uncovered, to a simmer for 50 minutes, stirring occasionally.
2. Once the jam becomes sticky, continue for another 15 minutes, stirring frequently so it doesn't catch and burn. It should be thick and bubbly. Cool for 5-10 minutes, transfer to sterilized jars. Will make about 15 cups. Keeps about 3 months, refrigerate after opening. Won't last that long.
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[*] posted on 1-3-2016 at 11:06 AM

I've made it using grape juice and Jalepenos only but had to add pectin to get it to jell. I think I'd add a few sorrenos to your recipe to balance out the sweetness from alll that sugar.

[Edited on 1-3-2016 by durrelllrobert]

Bob Durrell
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