I'm geting in the (chilli) jam
March 4, 2014 7:45 PM Subscribe
I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other ingredients, with just a few chillis. That will not do. I need recipes that are mostly chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
Response by poster: What kind of chiles do you have?
I got all kinds. I've got habaneros, jalapenos, a mild variety called Cherio Del Norte, Aji Lemons, Texas Tepins, and this spicy little ball ones.
posted by smoke at 7:56 PM on March 4, 2014
I got all kinds. I've got habaneros, jalapenos, a mild variety called Cherio Del Norte, Aji Lemons, Texas Tepins, and this spicy little ball ones.
posted by smoke at 7:56 PM on March 4, 2014
Best answer: You need Jamaican "gravy". Recipe here. That stuff is awesome and best after a couple of months forgotten at the back of the cupboard. And if that doesn't take care of a pile of chillis then perhaps a sambal might be the way to go - there are about a million recipes and there is something for everyone. Start with sambal oelek, which is basically chillies ground with sugar, salt, lime and vinegar.
posted by ninazer0 at 11:19 PM on March 4, 2014
posted by ninazer0 at 11:19 PM on March 4, 2014
Best answer: This chilli jam recipe uses half chillis, half red peppers but I have made it with 100% Jalapeño (300g!) and with 1/3rd chillis and 2/3rds peppers (very hot red chillis, it would have been too hot at 50:50) and it worked great both times. The only other ingredients are sugar and vinegar.
posted by missmagenta at 3:02 AM on March 5, 2014
posted by missmagenta at 3:02 AM on March 5, 2014
In USA, the folder in the Sure-Jel (pectin) box used to have a recipe for spiced tomato jam. I subbed hot peppers of various stripe for the tomatoes, and when it was done cooking put it through my Foley food mill to get the seeds out before bottling. Was excellent spread on top a block of creamcheese as a dip for tortilla chips.
posted by ackptui at 6:50 AM on March 5, 2014
posted by ackptui at 6:50 AM on March 5, 2014
Best answer: I use the ball blue book's jalapeno jam recipe, similar to missmagenta's:
3/4lb japaneno (stem/seeded)
2 cups cider vinegar (don't use white)
6 cups sugar
2 pouches liquid pectin
wash/clean/seed/stem peppers, puree with 1 cup of vinegar.
Combine puree with second cup of vinegar and sugar in large sauce pot
Stir to mix, boil 10 minutes stirring whole time.
Add pectin, rolling/hard boil 1 minute, kill heat, skim if needed
hot-pack in sterilized jars
10 minutes boiling water bath.
It's great - good on PB&J, REALLY good with crackers and cheese. Color of jam depends on the peppers - I prefer my jelly to be orange rather than green, so I let the peppers ripen first.
posted by k5.user at 8:32 AM on March 5, 2014
3/4lb japaneno (stem/seeded)
2 cups cider vinegar (don't use white)
6 cups sugar
2 pouches liquid pectin
wash/clean/seed/stem peppers, puree with 1 cup of vinegar.
Combine puree with second cup of vinegar and sugar in large sauce pot
Stir to mix, boil 10 minutes stirring whole time.
Add pectin, rolling/hard boil 1 minute, kill heat, skim if needed
hot-pack in sterilized jars
10 minutes boiling water bath.
It's great - good on PB&J, REALLY good with crackers and cheese. Color of jam depends on the peppers - I prefer my jelly to be orange rather than green, so I let the peppers ripen first.
posted by k5.user at 8:32 AM on March 5, 2014
When we have an excess of chili peppers and no particular bookmarked use, we just foodprocess all of them together with some salt and olive oil into a paste. Occasionally I'll blacken some of hte peppers on my gas stove to get a bit of char/smoke, but this step isn't necessary. This paste appears to be fridge stable for at least 3-4weeks. This paste is excellent in everything.- (although I suppose it plays fast and loose with food safety? maybe?)
posted by larthegreat at 9:43 AM on March 5, 2014
posted by larthegreat at 9:43 AM on March 5, 2014
Response by poster: Okay I'm gonna whip up some stuff today - will report back!
posted by smoke at 4:30 PM on March 5, 2014
posted by smoke at 4:30 PM on March 5, 2014
Response by poster: Thank you all, I made a massive batch of the golden habanero jelly - it's very delicious and will pair wonderfully with white meats.
I'll continue popping in as more chillies ripen and I make more stuff!
posted by smoke at 2:33 PM on March 10, 2014 [1 favorite]
I'll continue popping in as more chillies ripen and I make more stuff!
posted by smoke at 2:33 PM on March 10, 2014 [1 favorite]
Response by poster: Okay I made the "Jamaican Gravy" today. It looked great, and taste pretty good sans steeping, hopefully it will be great in a month. FYI, I added some salt and sugar to that recipe cause it was crying for it. It is a delightfully easy way of getting rid of a shit tonne of chillis.
posted by smoke at 3:36 AM on March 19, 2014 [1 favorite]
posted by smoke at 3:36 AM on March 19, 2014 [1 favorite]
This thread is closed to new comments.
posted by dawkins_7 at 7:55 PM on March 4, 2014 [1 favorite]