Niki’s Fruity Chilli Jam

2016, Healthy, International, Spring, Super Quick
chillijammy

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Hello my lovely readers,

As you all know by now, I’m a massive chilli fan, I can’t get enough of the deliciously flavourful fruit. My chilli jam is quick, straightforward and won’t blow your socks off (so all you foodies who have milder taste buds can still enjoy :P).

 

In fact you can truly control the heat intensity of your jam by the choice of your chilli (you can find this by your desrired intensity ) –

Super hot – hot –  I would recommend birds eye or habanero
moderate to mild – I would recommend jalapeño or chipotleThe choice is yours but feel free to experiment!

It’s aromatic and truly fruity, you’ll see what I mean when you make it for yourself and trust me once you start making my fruity chilli jam, you’ll be hooked.

I have tweaked a few of the ingredients from the conventional recipes to make it a healthier version of the classic chilli jam by swapping out the standard caster sugar for xylitol. This sustainable and natural sweetener is that is sourced from plants so it’s easily digestible.

 

This jam keeps for up to 2 months in the fridge and is the perfect accompaniment to meat, fish and vegetable dishes, it’s a very versatile jam indeed.

 

I personally love to have it with some grass fed lamb chops or on the side with my steamed veggies.

All you need is:
8-10 yellow, orange and/or red organic chillies, deseeded (regardless of variety) and finely processed in a food processor
A handful of organic cherry tomatoes, roughly chopped
1 teaspoon of rice vinegar
1 teaspoon of tamari
1/2 teaspoon of finely grated ginger
2 garlic cloves, crushed finely
1 tablespoon of avocado or olive oil
5 tablespoons of xylitol

Simply heat your pan over a moderate to high flame and soften your ginger and garlic for just a moment. Once the aromas start wafting out, add in all your chillies and stir for a couple of minutes. (Your eyes may begin to water a little but just remember that you’re cooking out most of the raw heat from the chillies anyway and is in no way an indication of how your chilli jam will taste). Next, add In your chopped tomatoes, rice vinegar, tamari and xylitol, mixing well until all the xylitol has dissolved into your jam. Cook this down for a good 15 minutes and you’ll see very quickly how it thickens and becomes sticky and saucy…it’s a beautiful moment when that happens and when it does it’s time to take it off the heat. Let it cool completely before you put into your sterilised jam jar and store in the fridge.

I do hope you give this one a try folks, you’ll love it for sure!

Happy Baking!
Niki B
Recipe Creator

 

 

 

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