Nigella Lawson’s Chilli Jam is made with fresh chili peppers, red peppers, jam sugar, and cider vinegar resulting in a sweet heat treat that takes 1 hour and 20 minutes to prepare!
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Chilli Jam Recipe:
- Irresistible Sweet Heat: A perfect balance of sweetness and spice.
- Effortless Elegance: Simple ingredients yielding gourmet results.
- Versatility: Elevate any dish from breakfast to dinner with a dollop of this flavorful jam.
- Homemade Charm: Share the love with homemade gifts or elevate your culinary creations effortlessly.
❓ What Is Nigella Lawson’s Chilli Jam Recipe?
Nigella Lawson’s Chilli Jam Recipe features fresh chili peppers, red peppers, jam sugar, and cider vinegar, cooked to a jelly-like consistency.
🌶 Nigella Lawson Chilli 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 Lawson Chilli Jam
- Sterilize 6 x 250ml / 1 cup sealable jars with vinegar-proof lids. You can use Kilner jars or reusable pickle jars.
- Put the deseeded long fresh red chili peppers into a food processor and pulse until finely chopped.
- Add the chunks of red pepper and pulse again until you have a vibrant red mixture.
- In a wide, medium-sized pan, dissolve the jam sugar in the cider vinegar over low heat. Avoid stirring.
- Add the processed chili-pepper mixture to the pan with the sugar and vinegar.
- Bring the pan to a boil, then let it boil vigorously for 10 minutes.
- Remove the pan from the heat and allow it to cool. The liquid will gradually thicken, becoming syrupy, then viscous, and eventually jelly-like.
- Ladle the jam into the sterilized jars after approximately 40 minutes, or when the crimson flecks have spread throughout the jelly.
- If desired, you can gently stir the mixture before sealing the jars tightly.
💭 Recipe Tips
- Sterilize Jars: Ensure jars are thoroughly sterilized for safe storage.
- Avoid Stirring Sugar: Prevent crystallization by refraining from stirring while dissolving sugar in vinegar.
- Customize Heat: Adjust chili quantity to suit your spice tolerance.
- Patience is Key: Allow ample cooling time for optimal texture and flavor development.
🥪 What To Serve With Chilli Jam?
Serve Chilli Jam with fried chicken, grilled cheese sandwich, mozzarella sticks, spring roll, crisps, sausage rolls, cheeseboard, glazed on bacon, drizzled over pizza, stirred into chili or bolognese.
🎚 How To Store Leftovers Chilli Jam?
- In The Fridge: Keep leftover chili jam in airtight jars for up to 1 month.
- In The Freezer: Freeze leftover chili jam in a freezer-safe container for up to 6 months.
🥵 How To Reheat Leftovers Chilli Jam?
- On The Stove: Warm gently leftover chili jam in a saucepan over low heat for 5 minutes, stirring occasionally.
- In The Microwave: Heat leftover chili jam in a microwave-safe bowl in short 60-second intervals, stirring between, until warmed through.
FAQs
How do you fix runny chilli jam?
To fix runny chili jam, reheat it and add pectin, then boil again until it reaches the desired thickness.
How do I get my chilli jam to set?
To test if your chili jam is set, place a spoonful on a cold saucer; it should gel and hold a clear line.
How to make chilli jam less hot?
To make chili jam less hot, remove the seeds and inner membranes of the chilies, which contain most of the heat.
Why is my chili jam not thickening?
Your chili jam needs 30 to 40 minutes to stand and cool, allowing it to thicken and achieve a jelly-like consistency.
Try More Nigella Lawson Recipes:
Nigella Lawson Chilli Jam Nutrition Facts
Amount Per Serving
- Calories 26
- Total Fat 0g
- Saturated Fat 0g
- Total Carbs 7g
- Net Carbs 6g
- Dietary Fiber 0g
- Sugars 6g
- Protein 0g
Nigella Lawson Chilli Jam
Description
Nigella Lawson’s Chilli Jam is made with fresh chili peppers, red peppers, jam sugar, and cider vinegar resulting in a sweet heat treat that takes 1 hour and 20 minutes to prepare!
Ingredients
Instructions
- Sterilize 6 x 250ml / 1 cup sealable jars with vinegar-proof lids. You can use Kilner jars or reusable pickle jars.
- Put the deseeded long fresh red chili peppers into a food processor and pulse until finely chopped.
- Add the chunks of red pepper and pulse again until you have a vibrant red mixture.
- In a wide, medium-sized pan, dissolve the jam sugar in the cider vinegar over low heat. Avoid stirring.
- Add the processed chili-pepper mixture to the pan with the sugar and vinegar.
- Bring the pan to a boil, then let it boil vigorously for 10 minutes.
- Remove the pan from the heat and allow it to cool. The liquid will gradually thicken, becoming syrupy, then viscous, and eventually jelly-like.
- Ladle the jam into the sterilized jars after approximately 40 minutes, or when the crimson flecks have spread throughout the jelly.
- If desired, you can gently stir the mixture before sealing the jars tightly.
Notes
- Sterilize Jars: Ensure jars are thoroughly sterilized for safe storage.
Avoid Stirring Sugar: Prevent crystallization by refraining from stirring while dissolving sugar in vinegar.
Customize Heat: Adjust chili quantity to suit your spice tolerance.
Patience is Key: Allow ample cooling time for optimal texture and flavor development.