Mountain Mick’s Chilli & Ginger Jam
© Mountain Griller 2010 by Mountain Mick the Mountain Griller.
500g of sugar
500g chopped up chilli (red jalapeno or cannonball chilli – not too hot)
1 level teaspoon of citric acid per kilo of sugar
Add chilli and sugar and refrigerate for 4 hours
When sugar takes up juices of chilli, put it into a heavy bottom saucepan with the citric acid and bring to boil…
Once sugar is dissolved
Add a 1/3 a cup of lemon juice
2 tablespoon fresh finely chopped ginger…1/3 Teaspoon cinnamon powder
I use Pectin to set it but Jamsetta will work.
Bring to the boil and slowly simmer for 25 minutes – stirring continually
Scrape off any scum that comes to the surface
Bottle while hot don’t seal lids until cool.
Enjoy My Chilli & Ginger Jam on toast or a Pork chop or Chicken Breast or even on Ice-cream.
Please do try a batch you will love it MM
Mountain Mick’s Chilli & Ginger Jam
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Mountain Mick’s Chilli & Ginger Jam
21st century caveman Mountain Mick www.mountaingriller.com
Re: Mountain Mick’s Chilli & Ginger Jam
That sounds good!
My chilli plants didn't make it through the winter (mainly due to be neglected while I shot off on a three week holiday). Will be looking at growing some more this summer and now I know what I'm doing with the excess chillis once I start getting some fruit!
My chilli plants didn't make it through the winter (mainly due to be neglected while I shot off on a three week holiday). Will be looking at growing some more this summer and now I know what I'm doing with the excess chillis once I start getting some fruit!