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Simple Conversions - Liquids - 1 cup / 250 ml / 8 fl oz Solids - 20 g / 1/2 oz; 125 g / 4 oz; 500g / 1 lb C to F - 120C / 250 F; 180 C / 355 F ; 200 C / 390 F mm to in - 1cm / 1/2 in; 5cm / 2 in Boneless meat or chicken - 450g /1lb

Monday, May 21, 2012

Chilli Jam for added zest and tingle



I have to admit to being a chilli freak.  I just love the warm tingle and added zest it gives to a dish.  Not that I like it to be too hot and I learnt my chilli  lesson in Thailand  - that is 'don't order any dish that mentions chilli or it will be way too hot for a Western palate.

Chilli jam is a great way to add chilli flavour and a touch of sweetness to a dish or to cold meats etc,  without the others complaining about it being too hot.

Chilli jam
Makes 3 1/2 cups

1kg ripe Roma egg tomatoes, chopped coarsely
2 cups (500g) caster sugar
1/3 cup (80m1) white vinegar
¼ cup (60m1) lemon juice
6 fresh long red chillies, sliced thinly
2 fresh small red Thai chillies, sliced thinly
4cm piece  fresh ginger, grated
3 cloves garlic, crushed
2 tbsp  fish sauce
1 tsp coarse cooking salt

Stir ingredients in a large saucepan over high heat, without boiling, until sugar dissolves.   Bring to boil then reduce heat; simmer uncovered, stirring occasionally,  for about 1¼ hours or until jam is thick.  (Alternatively cook in a microwave oven to reduce the time factor - stirring occasionally.)
Cool for 15 minutes.

Blend or process chilli mixture, in batches, until smooth.   Pour into hot, sterilised jars;  seal immediately. Label and date jars when cold.
Store Chilli Jam in a cool, dark place for up to 3 months.   Refrigerate after opening.



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