Okay, so anyone that knows me would know that I love to spend time in the kitchen trying out new things. My hubby Simon is testament to this with his Buddha belly!
This year I decided to start making some home-made treats for family and friends to give out at Christmas. I have thought of doing this on many occasions, but never quite got around to it.
Well, this year is different!
I watch cooking programs religiously and also have a habit of collecting cookbooks from various TV cooking celebrities. Nigella Lawson is one of my all time favourite TV cooks, I love her blase attitude and her easy to follow recipes. Besides, it's the only cooking show I'm allowed to watch anytime as Simon thinks Nigella oozes sex appeal *drool*, and her trips to the fridge at the end of the episode are sheer food porn!
So, I searched for a recipe from the series where she made some chilli jam.
Found it! Nigella Christmas (2009)
Unfortunately it's in one of her books I don't have, but the internet is a wealth of information!
Thanks to the website Nigella.com I found what I was looking for. The recipe looked perfect enough for a jam novice such as myself. Now, while I'm no stranger to the kitchen and trying out new recipe's, I've always been a little scared of trying to make jams. In the past they have not set for me and I'm always worried about not sterilising the jars properly.
First things first, I bought some cute jam jars, and followed the instructions on the CSR sugar website to sterilise them properly.
I then armed myself with a large heavy based pot and all the ingredients required..... ready, set go!
Amazingly, this was a quick and easy recipe and I had no problems with the jam setting. I would suggest cooking it outside if you have the opportunity as the whole house smelt like hot vinegar. I would also recommend to not stir the mixture, mine came out a nice clear ruby syrup with red flecks from the capsicum/chilli, which adds to it's charm.One thing I did do differently was cook it a little longer than the recipe suggested (20 minutes instead of 10), so I ended up with more like sweet chilli jelly than jam.... but I don't mind. I'm sure it'll taste great with some strong bitey cheese!
I can't wait to try it out...... and I hope my family like their home-made Christmas treats!
Nigella's Chilli Jam Recipe
150g chilli's, deeseded & chopped
150g red capsicum, deeseeded & chopped
1kg Jam sugar
600mL cider vinegar
Blitz the chilli and capsicum in a food processor until chopped into fine pieces. meanwhile, heat the vinegar and sugar in a pan until the sugar has dissolved. Do not stir.
Once the sugar has dissolved ad the capsicum & chilli and bring to a boil. Boil for 10 minutes.
Let jam mixture cool slightly and pour into sterilised jars. Seal lids tightly and let cool.
Tasting Time! (9th December, 2010)
I took a small jar to work today to share with everyone at morning tea. I picked up Mersey Valley aged cheddar and Castello white which is a white mould cheese, kinda like blue but not as strong. Anway, the sweet chilli jam was very tasty indeed! Just the right amount of warmth from the chilli, it'd also go really well with ham, roast pork or turkey sandwiches.
I would suggest to cook for 20 minutes, as I found it still to be jam like, but thick instead of runny. Perfect to serve with a cheese plate!
Tasting Time! (9th December, 2010)
I took a small jar to work today to share with everyone at morning tea. I picked up Mersey Valley aged cheddar and Castello white which is a white mould cheese, kinda like blue but not as strong. Anway, the sweet chilli jam was very tasty indeed! Just the right amount of warmth from the chilli, it'd also go really well with ham, roast pork or turkey sandwiches.
I would suggest to cook for 20 minutes, as I found it still to be jam like, but thick instead of runny. Perfect to serve with a cheese plate!
