Microwave Chilli Jam
The microwave to me has always been about heating up leftovers, the odd mug cake or every now and then defrosting food. I don't really know how to cook in the microwave.
This recipe came about as I was making duck for dinner, this was an accompaniment to the dish. It seemed really easy, so I figured why not try it. I am so glad I did, it was delicious, it was really easy to make and I absolutely love it.
The balance with the sweet and spicy is just so good, it is now something I have in my refrigerator all the time.
The first time I made it though, it said to cook it for 20-25 minutes. After 20 minutes it seemed runny, so I did it longer, 25 minutes in total. Big mistake, I ended up with was a chilli jam that once refrigerated it hardened up so much you couldn't get it out of the jar. I now only do it for 20 minutes and it sets in the jar to the perfect consistency.
If completely professional to test for setting point, place 1 teaspoon of jam onto a chilled saucer. Place saucer in the freezer for 2 minutes or until the jam cools to room temperature. Run your finger through the jam. If the surface wrinkles and the jam stays in two separate potions, it's ready to bottle, if not, cook a little longer and retest. I find with my microwave, 20 minutes is perfect, so I don't bother with this.
Make sure you use a large microwave proof bowl, as the mixture rises with cooking.
This chilli jam is delicious, use it in casseroles, stir fries, asian soups, or on sandwiches. It was a perfect accompaniment for my duck dish.
This recipe came about as I was making duck for dinner, this was an accompaniment to the dish. It seemed really easy, so I figured why not try it. I am so glad I did, it was delicious, it was really easy to make and I absolutely love it.
The balance with the sweet and spicy is just so good, it is now something I have in my refrigerator all the time.
The first time I made it though, it said to cook it for 20-25 minutes. After 20 minutes it seemed runny, so I did it longer, 25 minutes in total. Big mistake, I ended up with was a chilli jam that once refrigerated it hardened up so much you couldn't get it out of the jar. I now only do it for 20 minutes and it sets in the jar to the perfect consistency.
If completely professional to test for setting point, place 1 teaspoon of jam onto a chilled saucer. Place saucer in the freezer for 2 minutes or until the jam cools to room temperature. Run your finger through the jam. If the surface wrinkles and the jam stays in two separate potions, it's ready to bottle, if not, cook a little longer and retest. I find with my microwave, 20 minutes is perfect, so I don't bother with this.
Make sure you use a large microwave proof bowl, as the mixture rises with cooking.
This chilli jam is delicious, use it in casseroles, stir fries, asian soups, or on sandwiches. It was a perfect accompaniment for my duck dish.
Recipe
Recipe adapted from Janelle Bloom's cookbook 'Fast Fresh and Fabulous'
Makes 1 1/2 cups
6 red birds eye chillies, roughly chopped
4 large red banana chillies, roughly chopped
1 small red onion, peeled, chopped
3 large garlic cloves, crushed
1/2 cup cold water
1 teaspoon sea salt flakes
2 cups white sugar
1/2 cup red wine vinegar
1/3 cup port
Makes 1 1/2 cups
6 red birds eye chillies, roughly chopped
4 large red banana chillies, roughly chopped
1 small red onion, peeled, chopped
3 large garlic cloves, crushed
1/2 cup cold water
1 teaspoon sea salt flakes
2 cups white sugar
1/2 cup red wine vinegar
1/3 cup port
Place the chillies (including seeds and membranes), onion, garlic, water and salt into a food processor and process until finely chopped.
Transfer mixture to a 12 cup capacity, heatproof, microwave safe bowl. Stir in sugar, vinegar and port.
Transfer mixture to a 12 cup capacity, heatproof, microwave safe bowl. Stir in sugar, vinegar and port.
Microwave chilli mixture, uncovered, for 3 minutes on High/100%, stirring every minute, or until sugar has dissolved.
Microwave, uncovered, for a further 20 minutes on High/100% or until jam reaches setting point. Spoon the hot jam into hot sterilised jars and seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool.
Once opened, store in the fridge for up to 12 weeks.
Use in casseroles, stir fries and Asian soups or on sandwiches and pizzas.
Once opened, store in the fridge for up to 12 weeks.
Use in casseroles, stir fries and Asian soups or on sandwiches and pizzas.
Enjoy!
