Chilli, ginger and lemon rind jam

1
Ramona's Cuisine -

By
@ramonascuisine

Mixed chillies ? and peppers - well, it really depends on how spicy you want the jam to be. It also depends on what type of chillies you are using. Go for all the chillies and peppers that you know. You do want to control the heat level after all. I normally use 3-4 types. I use the tiny green and red chillies that are normally pretty hot, I use the big red Thai chillies, Turkish type and the Kapia.

Rating:

☆☆☆☆☆ 0 votes

Prep:
5 Min
Cook:
15 Min
Method:
Canning/Preserving

Ingredients

  • ·
    350 g mixed chillies and peppers*
  • ·
    120 g coconut sugar *
  • ·
    2 tsp fresh ginger grated or finely shredded *
  • ·
    1 tsp lemon zest from 1/2 lemon *
  • ·
    100 ml cider vinegar organic with mother
  • ·
    1/4 tsp freshly ground pepper added at the very end
  • ·
    1 pinch salt
  • ·
    1 tsp lemon juice

How to Make Chilli, ginger and lemon rind jam

Step-by-Step

  1. Wash and slice the small chillies and chop the peppers. Please drain or tap with a kitchen towel for any water droplets.
  2. Sterilize the jar(s) - see recipe note how
  3. Place all chillies in a pan or a pot on medium fire. Add the salt, sugar and the vinegar. You can add 1-2 tbsp water if you wish to end up with a little more syrup. I did not add any water this time.
  4. Cook for about 10-15 min uncovered on medium heat.
  5. Add the ginger and the lemon zest, mix and allow to cook for a further 3 min uncovered. The syrup texture should be one of a runny honey.
  6. Take some syrup out on a plate, allow it to cool slightly and if it splits when you draw a line with your finger thought the middle of the syrup it should remain split, it is ready. It will thicken more after. Be careful and keep a good eye on it, don’t go away while making it as it can caramelise fairly quick. The heat should be meduim to low.
  7. Once you have decided it’s ready, have a steralised jar or two smaller ones ready and transfer it carefully into these. Close with the lid and wrap into a towel so it will slowly cool down.
  8. Squeeze a dash of lemon juice and give it a nice grind of freshly ground black or red peper at the very end just before turning the heat off.

Printable Recipe Card

About Chilli, ginger and lemon rind jam

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean




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