Chilli Jam

jam pic by vidya

I made this Chilli Jam when I had an urge to try something new, something different. I first saw the recipe in a food channel, and then I googled for more information. It’s a wonderful jam and can be put into a whole lot of recipes. Add it to your toast, your jam cookies, as an accompaniment to your Indian breads or to sautéed vegetables to give it a nice, interesting twist.

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I cooked this jam in a pressure cooker. Yes! You heard it right! I pressure cooked it to get the perfect set jam. Thanks to Ramakrishnan for introducing me to this technique. His simple, OneShotOnePot (OPOS) recipes can be found at http://ramkicooks.blogspot.in/.  Earlier, I tried the open pot method and found the pressure cooker to be fast and efficient.  If you wish to, you can adapt the recipe and cook on an open pot. It just takes more time and effort. More on this below the recipe.

Ingredients

  • Red Capsicum – 1 (roasted and peeled)
  • Chilli – 2 (cut into small chunks and deseeded); I used dry red chilli
  • Sugar – 1 ½ cup
  • Apple cider vinegar – 1/4 cup
  • Apple – ½ (grated with skin)*

* Any jam or jelly requires pectin to set into that nice, perfect consistency. You can add commercially available pectin to help your jam to set. Pectin is not easily available around my place, so I chose apples (with skin). Other fruits that are rich in pectin include pear, guava, plum, gooseberry, orange, and other citrus fruits.

Method

Apply oil to a whole red capsicum and roast it in the oven or stove flame. I did the latter. It took approximately 15 minutes on a low flame. Remember to turn it around. Once roasted, remove, cool a bit and peel the skin. Cut chillies into small chunks. Blend capsicum and chillies in a blender. Place this mixture, along with sugar, apple cider vinegar and grated apple, directly inside the pressure cooker (do not use a vessel), and pressure cook on high for three whistles. Allow the pressure to come down, release the valve and check for consistency*. Immediately transfer the mixture to another container and cool it. You can store it in an airtight glass jar in the refrigerator for up to a month.

*How to know the perfect consistency

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When you do it in an open pot, you wouldn’t exactly know when to stop cooking. Hence, freeze a plate or two before you start cooking the jam. Once the sugar dissolves, the mixture will start boiling vigorously. Using a ladle, scoop and pour the mixture into a frozen plate. If it sticks to the spoon as a lump and falls slowly, you know that the jam is getting ready. Remember to switch off the flame while you do this checking process. If it forms a thin film and wrinkles to touch, your jam is good to go.

Last but not the least; I wanted my jam to look like it is store bought. So, I did my best to bring the looks together. I chose red capsicum and wanted the skin removed so as to get the perfect consistency. When you try this yourself, you can of course choose the colour of capsicum to use. You can also decide on whether you want to remove skin. That is purely your choice.

Know Your Ingredientsjam ing

Chilli

Red chilli (both dry and fresh) is high in nutrition. It contains a substance called ‘capsaicin’ which gives it the characteristic pungency. Capsaicin is considered an effective treatment for sensory nerve fibre disorders including pain associated with arthritis, psoriasis and diabetic neuropathy.

Some chillies like cayenne also help improve cardiovascular health by lowering blood cholesterol and triglycerides, and in clearing mucus during a bad flu attack.

Chillies (red and green) are also rich sources of vitamin C. The bright coloured red chillies have beta-carotene and pro vitamin A, which helps in improving immunity in the system in the long run. Hence, making it a regular part of your diet might actually benefit you. So, go ahead and have your chilli; enjoy the spice and the health too!

Type Vegetable
Form Fresh
How to Buy Go for the taut, smooth ones which are firmly attached to the stems
Storage Gently pull out the stem (do not use a knife) such that the entire stem comes off; store in an airtight container or a plastic cover in the refrigerator; stays good up to a month

 

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