Recipe: Chili jam

Hot Jams

September 23, 2009

Jamy is a chili created by the italian Azienda Stuard, starting from jamaican chilies.
Fleshy and not too hot, it's perfect for the chili jam, to serve with toasted bread and cheese.

Chili jam

Ingredients
160g Jamy chili peppers
3 apples
60g sugar

Directions
Remove the stem and seeds from the chilies. Peel and core the apples.
Put the chilies and the sliced apples in a pot, and cook low heat for 50 minutes, stirring often.
Remove from heat and blend until smooth.
Put in the pot, add the sugar and cook 10 minutes.

Jamy (Capsicum Baccatum)

Heat: Hot
Taste/flavour: Fruity
Wall thickness: Very Fleshy
Plant productivity: Medium
Number of seeds per pod: Enough
Pod lenght: 5-6 cm
Average weight of pods (from my harvests): 10 g
Plant height: 60 cm
Colour: From white-yellow to orange.

Why grow it?:
To use the pods in the chili jam of this post or in the Chili and cantaloupe jam.

Chili Pepper Files
Jamy Photo Gallery

One year ago:

Inca Red Drop

Tags: Jams Apple Chilies

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Comments

Author: mangocheeks (URL) 23/09/2009 I am so so envious of you yellow chilli jam. It looks fabulous!
Author: Graziana 28/09/2009 It s really a treat, and it s almost finished!

Author: mangocheeks (URL)

23/09/2009

I am so so envious of you yellow chilli jam. It looks fabulous!

Author: Graziana

28/09/2009

It s really a treat, and it s almost finished!

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Recipe: Chili jam

Chili jam

Jamy (Capsicum Baccatum)

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