Gordon Ramsay’s Chilli Jam is made with fresh red chillies, garlic, jarred roasted red peppers, jam sugar, vinegar, and Scotch bonnet chillies. It serves six and takes about 45 minutes to prepare and cook, resulting in a spicy, sweet, and tangy condiment.
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💓 Why You’ll Love This Chilli Jam Recipe Recipe:
- Perfect Balance of Flavors: This jam strikes a harmonious balance between the heat from the chillies and the sweetness from the sugar, creating a complex and delightful taste.
- Long Shelf Life: Properly stored in sterilized jars, this chilli jam can last for months, making it a convenient staple in your pantry.
- Ideal for Gifting: Packaged in nice jars, this chilli jam makes for an excellent homemade gift for food enthusiasts.
- Robust Aroma: The cooking process fills your kitchen with a rich, inviting aroma that’s sure to whet your appetite.
- Easy to Make: The recipe is straightforward and doesn’t require any complex cooking techniques.
❓ What Is Gordon Ramsay’s Chilli Jam Recipe?
Gordon Ramsay’s Chilli Jam combines fresh red chillies, garlic, roasted red peppers, jam sugar, white wine or cider vinegar, and Scotch bonnet chillies. It’s simmered until thick and shiny, creating a spicy, sweet, and tangy condiment perfect for various dishes.
🌶 Gordon Ramsay Chilli Jam Ingredients
- 10 fresh red chillies
- 4 cloves of garlic
- 2 jarred roasted red peppers
- 500 g jam sugar
- 500 ml white wine or cider vinegar
- 2 fresh Scotch bonnet chillies
🥣 How To Make Gordon Ramsay Chilli Jam
- If you want to protect your hands, trim, halve, and remove the seeds from the red chilies. Peel the garlic cloves and put them in a food processor with the peppers. Pulse the processor until the peppers are finely chopped.
- Put the chili mix into a pan with high sides and set it over medium-high heat. Add the sugar and vinegar and stir everything together well.
- Take a sharp knife and poke holes in the Scotch bonnets. Then, add them to the pan with 1 teaspoon of sea salt.
- Once it starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until it gets thick, shiny, and half as much.
- Fill clean jam jars with the mixture. If you like it hot, leave the Scotch bonnets in. If not, take them out and store the jam in a cool, dark place until you need it.
💭 Recipe Tips
- Handling Chillies: Wear gloves when handling the fresh red and Scotch bonnet chillies to protect your skin from irritation. Wash hands thoroughly afterwards.
- Seeding the Chillies: Remove the seeds to control the heat level. Keeping more seeds will result in a hotter jam.
- Consistency of Chopped Chillies: Ensure the chillies and peppers are finely chopped in the food processor for a smoother texture in the jam.
- Testing the Jam: To test if it’s ready, place a small amount on a cold plate. If it gels, it’s done.
- Scotch Bonnets: Poking holes in them infuses their heat into the jam without overwhelming it. Adjust the number of Scotch bonnets to suit your heat preference.
🥪 What To Pair Nicely With Chilli Jam?
Chilli Jam pairs well with cheese platters, grilled meats, sandwiches, burgers, roasted vegetables, scrambled eggs, glazes for poultry or pork, as a dip with crackers or chips, and even with sushi rolls for a unique, spicy twist.
🎚 How To Store Leftovers Chilli Jam?
- Refrigeration: Place the chilli jam in a clean, airtight jar and store it in the refrigerator it typically lasts for up to 3 months when refrigerated.
- Freezing: For longer storage, freeze the jam in a freezer-safe container it can be kept frozen for up to 6 months. Thaw in the refrigerator before use.
🚫 Can I Reheat Leftovers Chilli Jam?
Chilli jam is usually not reheated as it’s typically served at room temperature or cold. However, if you need to loosen it up after refrigeration:
FAQs
Can I adjust the heat level in Chilli Jam?
Yes, the heat can be adjusted by varying the type and amount of chillies used removing seeds and ribs from chillies reduces the heat, while including them increases it.
What types of chillies are best for Chilli Jam?
Fresh red chillies and Scotch bonnet chillies are often used for their heat and flavor, you can experiment with different types of chillies based on your heat preference.
How can I ensure my Chilli Jam sets properly?
The pectin in the jam sugar helps it set make sure you cook the jam until it reaches the gel stage, which you can test by putting a small amount on a cold plate.
What’s the difference between Chilli Jam and Chilli Sauce?
Chilli Jam is thicker and sweeter, often used as a spread or condiment, while Chilli Sauce is usually thinner and more liquid, used as a dipping sauce or to add flavor to dishes.
How do I sterilize jars for Chilli Jam?
Jars can be sterilized by boiling them in water for about 10 minutes or by heating them in an oven at 275°F (135°C) for 20 minutes. This is essential to prevent bacterial growth and extend the shelf life of the jam.
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Gordon Ramsay Chilli Jam Nutrition Facts
Serving Size: (approximately 150g)
- Calories 100
- Total Fat 0g
- Sodium 55mg
- Potassium 70mg
- Carbohydrates 23g
- Net carbs 22g
- Fiber 1g
- Sugar 20g
- Protein 1g
Gordon Ramsay Chilli Jam Recipe
Description
Gordon Ramsay’s Chilli Jam is made with fresh red chillies, garlic, jarred roasted red peppers, jam sugar, vinegar, and Scotch bonnet chillies. It serves six and takes about 45 minutes to prepare and cook, resulting in a spicy, sweet, and tangy condiment.
Ingredients
Instructions
- If you want to protect your hands, trim, halve, and remove the seeds from the red chilies. Peel the garlic cloves and put them in a food processor with the peppers. Pulse the processor until the peppers are finely chopped.
- Put the chili mix into a pan with high sides and set it over medium-high heat. Add the sugar and vinegar and stir everything together well.
- Take a sharp knife and poke holes in the Scotch bonnets. Then, add them to the pan with 1 teaspoon of sea salt.
- Once it starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until it gets thick, shiny, and half as much.
- Fill clean jam jars with the mixture. If you like it hot, leave the Scotch bonnets in. If not, take them out and store the jam in a cool, dark place until you need it.
Notes
- Handling Chillies: Wear gloves when handling the fresh red and Scotch bonnet chillies to protect your skin from irritation. Wash hands thoroughly afterwards.
- Seeding the Chillies: Remove the seeds to control the heat level. Keeping more seeds will result in a hotter jam.
- Consistency of Chopped Chillies: Ensure the chillies and peppers are finely chopped in the food processor for a smoother texture in the jam.
- Testing the Jam: To test if it’s ready, place a small amount on a cold plate. If it gels, it’s done.
- Scotch Bonnets: Poking holes in them infuses their heat into the jam without overwhelming it. Adjust the number of Scotch bonnets to suit your heat preference.
Gordon Ramsay Chilli Jam Recipe