Chilli Jam with Garlic and Ginger

Chilli Jam

This isn't technically baking, but oh well! This jam is based on Lorraine Pascal's Asian Chilli Jam recipe, but having make it before this time I've upped the chilli, garlic and ginger content to give it more of a kick.

It's great on toast, with cheese and biscuits, with salad or stirred through a stir fry. Or if you're feeling generous it makes a really cute present with a loaf of home made bread!

It keeps for a couple of months, but once opened keep in the fridge and eat within a month - which isn't difficult to do!

Chilli Jam with Garlic and Ginger

Before reduction

Makes 4 small pots, easy to divide or multiply as required

Ingredients:

900g tomatoes

6 medium chillis (roughly chopped - with seeds unless you'd like something more mellow)

6 cloves garlic (peeled and roughly chopped)

3cm ginger (peeled and roughly chopped, or 2tsp ginger paste)

500g granulated sugar

120g balsamic vinegar

seasoning to taste

Mid-reduction

4 small jam jars, cleaned and labels removed

Method:

1. Put all of the ingredients (apart from the sugar) in a food processor and blitz until all finely chopped.

2. Put into a pan with sugar and heat to a rolling boil. Boil for 25/30 minutes until it becomes syrupy and thick. To test it's consistency put a small spoonful on a plate, chill in the fridge for approx 5 minutes and then pull your finger through the jam; if it's a spreadable, jam-like consistency turn off the heat and leave to cool for 20 minutes, if not boil for another 5 minutes and test again.

Pouring jam into jars

3. Whilst the jam is cooling for 20 minutes put your jam jars in the oven at 130oC for 20 minutes to sterilise them.

4. Once the jam has cooled and the jars are sterilised ladle the jam into a jug and then pour it into the jars. Leave to cool for 10 minutes then put the lids on tight and leave to cool completely.

This jam is a great alternative to sweet chilli sauce, and you can make it as hot or mellow as you like by varying the chilli and chilli seed content.

It's a good place to start with jams and chutneys, so have a go!

Happy Baking,

The Baking Ginger xx

Ginger, Nut and Chocolate Slices from Mull

Thought I'd add some more recipes from my baking for Mull; this is a really simple no bake slice, if you're a big ginger fan (and who isn't?!) you can add diced preserved stem ginger for extra gingery-ness.

Gingery nutty goodness!

Ginger, Nut and Chocolate Slices

Makes 24

Ingredients:

6oz marg/butter

1.5tbsp syrup

1.5tbsp cocoa

1.5tbsp sugar

8oz chopped hazelnuts

8oz ginger nut biscuits

8oz white chocolate

Method:

1. Melt the marg, syrup, cocoa and sugar in a pan over a medium heat, stirring regularly – but don’t let the mixture boil.
2. Put the biscuits in a food bag and bash with a rolling pin (hold onto the opening of the bag, but don’t tie it up or it’ll pop and you’ll be in for a whole world of crumbs!). Bash until the biscuits are in fine crumbs.
3. Once the marg mixture has melted add your biscuit crumbs and the chopped hazelnuts. Stir until they’re all combined then tip into a greased and lined baking tin (approx. 8x12 in) and compress using the back of a dessert spoon. Make sure to get into the corners of the tin, go around the edges and get a flat top to your ginger, nut and chocolate mix.
4. Chill in the fridge (4 hours) or freezer (2 hours).
5. Once the base is chilled break the white chocolate into small pieces and microwave in a microwaveable container until the chocolate has melted (stir regularly to make sure your chocolate doesn’t burn).
6. Pour the white chocolate over the chilled base and smooth out using a palette knife. Chill in the fridge until the chocolate has set (approx. 4 hours).
7. Cut into 24 pieces – it’s very rich so you don’t need much, and enjoy! It’s lovely for elevenses with a strong coffee.

These are so easy, you can't not give them a go!

Happy Baking!

The Baking Ginger xx