|
RECIPE TITLE "Malay Chile Jam Recipe"
Source: Food & Wine
courtesy of Cooking.com
 Makes
about 6 cups  ---
 easy
This jam is a wonderful accompaniment to bread and sharp cheeses
and can be made with almost any medium-hot chile. (Do not use habanero
or Scotch bonnet chiles.) Green chiles are fine, but red chiles
produce a spectacular color. Wear thin latex or rubber gloves when
handling chiles to prevent any skin irritation, and remember to
keep the gloves away from your face and eyes.
|
RECIPE INGREDIENTS 1 small onion, quartered and thinly sliced
1/2 cup sugar
1/3 cup minced seeded medium-hot chiles, such as jalapenos or serranos
1/4 cup minced red bell pepper
1/4 cup water
1/4 lemon, cut into 2 wedges and seeded
Large pinch of salt |
| RECIPE METHOD
Combine all of the ingredients in a medium saucepan and bring to
a boil. Cook over moderate heat, stirring often, until the jam thickens
and registers 210 degrees F on a jelly thermometer, about 12 minutes.
Discard the lemon wedges. Pour the jam into a clean jar or container
and refrigerate for up to 2 weeks. Warm the jam slightly in the
jar set in a saucepan of gently simmering water before serving.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Food and Wine. All rights reserved.
|
|
Nutrition Facts
Makes about 1/2 cup (Serves 4)
Facts per Serving
Calories: 109 Fat: 0g Carbohydrates: 28g
Cholesterol: 0mg Sodium: 36mg Protein: 0g
Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 103%
|
|
We recommend:
|
 
Complete Idiot's Guide to Jams, Jellies, and Preserves  Don't be afraid of getting stuck in a jam. It's easy to concoct scrumptious spreads with this indispensable cookbook, featuring step-by-step tips and directions--and some unique flavors to make top-quality toppings and fillings. 152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys, including no-cook varieties, and sugar-free varieties. |
Lip Smackin' Jams & Jellies  Great country cooking shouldn't be complicated, it should inspire us to slow down and to enjoy not only the product, but also the process. The absolute best farm recipes of America's heartland are the perfect foundation for any cook--beginner or expert--to recapture that inherent joy of down-home cooking. This is a collection of the best recipes for jams, jellies, marmalades, butters, curds, conserves, and preserves--plus a few great breads to spread them on. Here are the ingredients, tips, instructions, and images of country favorites like Celia's Sour Cherry Jam, Cider House Apple Butter and Old-Time Grape Jelly. These recipes and the fun format in which they are presented will bring out the true country in any cook. |
|
Cooking tips 
