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Nalleli Barcebas 03

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Saturday 18 November 2023 23:24:13 GMT

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Chilli Jam (Cowboy Candy) Ingredients: 10 medium chillies 3 sticks celery, finely chopped 1 onion, finely chopped 4 tomatoes, diced A splash of olive oil Salt, to taste ⅓ cup water ¾–1 cup white or caster sugar A couple of splashes of white wine vinegar Sweet or smoked paprika, to taste Method: Wash the chillies and roughly chop them. If you don't want it too hot, remove the seeds first. Add the chillies, celery, onion and tomatoes to a saucepan with a splash of olive oil and a good pinch of salt. Cook over a low to medium heat for about 25 minutes, stirring occasionally, until everything has softened, released its juices and smells lovely and fragrant. Add the water, sugar, white wine vinegar and a sprinkle of sweet or smoked paprika. Start with ¾ cup sugar and add more if you want it sweeter. Give it a good stir, then reduce the heat and simmer for about 40 minutes, stirring occasionally, until the mixture has cooked down and become thick and jammy. While the jam is cooking, sterilise your jars in boiling water. Once the chilli jam is ready, carefully spoon it into the hot sterilised jar and put the lid on straight away. Leave it to cool on the bench, then pop it into the fridge. It will thicken as it cools. Storage Store in the fridge and use within 2–3 weeks. Always use a clean spoon when serving. If you notice any mould, bubbling, an unusual smell or anything else that looks or smells off, discard it. #chillijam #cowboycandy #EasyRecipe #homemade #homecooking

Chilli Jam (Cowboy Candy) Ingredients: 10 medium chillies 3 sticks celery, finely chopped 1 onion, finely chopped 4 tomatoes, diced A splash of olive oil Salt, to taste ⅓ cup water ¾–1 cup white or caster sugar A couple of splashes of white wine vinegar Sweet or smoked paprika, to taste Method: Wash the chillies and roughly chop them. If you don't want it too hot, remove the seeds first. Add the chillies, celery, onion and tomatoes to a saucepan with a splash of olive oil and a good pinch of salt. Cook over a low to medium heat for about 25 minutes, stirring occasionally, until everything has softened, released its juices and smells lovely and fragrant. Add the water, sugar, white wine vinegar and a sprinkle of sweet or smoked paprika. Start with ¾ cup sugar and add more if you want it sweeter. Give it a good stir, then reduce the heat and simmer for about 40 minutes, stirring occasionally, until the mixture has cooked down and become thick and jammy. While the jam is cooking, sterilise your jars in boiling water. Once the chilli jam is ready, carefully spoon it into the hot sterilised jar and put the lid on straight away. Leave it to cool on the bench, then pop it into the fridge. It will thicken as it cools. Storage Store in the fridge and use within 2–3 weeks. Always use a clean spoon when serving. If you notice any mould, bubbling, an unusual smell or anything else that looks or smells off, discard it. #chillijam #cowboycandy #EasyRecipe #homemade #homecooking

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