Tomato Chili And Ginger Jam Recipe (2024)

FAQs

What consistency should chilli jam be? ›

The pectin in the jam will start to diminish and intead the jam will take on a thick, syrupy consistency. As pan sizes differ and power output varies on stove tops, it helps to check the boiling mixture regularly to see if it has reached setting point.

To test if it's ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it's firm and set, the jam is ready.

You need to let the jam stand for 30 to 40 minutes, so that it becomes more viscous and the pepper flecks are suspended throughout the jam. It also needs to cool completely (overnight) in the sealed jars to set fully. You also need to make sure that the jam has reached setting point.

Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!

There is a risk that the jam could overcook on re-boiling and if you add more pectin before re-boiling then the jam can take on a slightly "chewy" texture (like jelly babies or gummy bears).

As soon as the jam has come to the boil, take off the lid so that evaporation can begin. You need to keep it at a high heat to achieve what's called a 'full rolling boil'. The mixture will be boiling hard with its surface completely covered in bubbles.

Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month. Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat's cheese.

Add dairy. When it comes to taming the heat in spicy food you can't beat dairy. That's because the casein protein in dairy coats the capsaicin and what makes the food hot, preventing the tongue from experiencing the true punch in the food.

Is chili jam the same as chili sauce? ›

A chilli jam differs from a normal chilli sauce partly because of it's texture. It'll have a slightly thicker consistency. It's a little more spreadable than, our Original Hot Sauce for example.

What does chilli jam taste like? In taste, a jam is typically sweeter than a traditional hot sauce which comes from the sugar in the recipe. That sweetness is something that makes chilli jam such a versatile condiment, perfect with pizza, a cheeseboard and even a bacon sandwich.

Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

The jam is ready when a spoonful placed on the cold saucer sets immediately and you can clear a line through it with a spoon. This ensures the jam will be thick, spreadable and not watery. If it doesn't set, keep boiling and retest every 5 mins, on a cold saucer each time.

Points to remember

Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap. If it's not ready, turn the pan back on, simmer for five minutes and test again.

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency.

If the jam runs right off the spoon and looks thin and runny, it's not done yet. However, if it forms thick droplets that hang heavily off the bowl of the utensil, but don't immediately fall off, it is either nearing completion or is done. Use the freezer test.

It is mainly thick, but actually there is no right or wrong. It's however you want it to be: thick or a little watery. Since it's start back in the 1600's, many people have made it their way. And I am sure that many of them added a little bit of water to their taste.