Jam Setting Sugar
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Sweets
Onion Chilli Jam
20 mins
1 hours
25 mins
Easy
2
This onion chilli jam is not only great as an accompaniment to burgers and char-grilled vegetables, but can also be added to stir-fry sauces or wok-tossed noodles to add a sweet and spicy flavour.
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- Ingredients
- Method
Ingredients
- 5 bird's eye chillies, halved
- 1 red long red chilli, halved, deseeded and finely sliced
- 5 cloves garlic, finely chopped
- 3 Tbsp olive oil
- 6 medium brown onions, halved, thinly sliced
- 5cm piece fresh ginger, peeled, finely grated
- ½ cup Chelsea Jam Setting Sugar
- ½ cup rice wine vinegar
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
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Method
Place bird's eye and long red chillies, along with garlic in a dry pan and cook over a medium heat for 5 minutes or until chilli skins blacken. Finely chop birds eye chillies, set aside mixture on a plate (for a milder spice level, reduce to 3 bird's eye chillies.)
Heat oil in a heavy-based saucepan over low heat. Cook onion, covering with lid, stirring occasionally for 45 minutes or until soft. Increase heat to medium. Add garlic and chilli mixture, and ginger. Cook, stirring occasionally for 25 minutes or until onion is pale golden.
Add jam setting sugar, vinegar, lime juice and fish sauce. Stir for 1 minute or until sugar has dissolved. Bring to the boil and boil rapidly for 2 minutes or until mixture has thickened and caramelised.
Spoon the hot jam into hot sterilised jars and screw on the lid to seal. Store in fridge for up to 3 weeks. Use within 3 days after opening.Makes 2 x 200ml jars.
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Jam Setting Sugar
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ingredients
- 3 tablespoons olive oil
- 6 large red onions, peeled and finely sliced
- ⅖ cup, packed, Chelsea Dark Cane Sugar
- 1 tablespoon yellow mustard seeds
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 cup red wine vinegar
- 3 teaspoons sea salt
- 2 teaspoons smoked sweet paprika
ingredients
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 6 shallots, thinly sliced
- 4 long red chillies, seeds removed and sliced
- 3 large cloves garlic, finely chopped
- 4 corn cobs, husks discarded and kernels removed
- ½ cup (125ml) apple cider vinegar
- ⅔ cup (160ml) water
- Juice of 2 limes
- ½ cup (125g) Chelsea Jam Setting Sugar®
- 2 teaspoons sea salt flakes
- ½ cup finely chopped fresh coriander (optional)
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