Recipe: Chili and Cantaloupe jam

Hot Jams
September 23, 2010

Jamy is a Capsicum Baccatum chili variety, created by Azienda Stuard, with gorgeous, orange, drop shaped pods.


But Jamy is not an ornamental chili: it's grown mainly to prepare a delicious chili jam.

JamyAs you can see, it has thick and crispy walls, it's fruity and mild.

I harvested them to prepare the same chili jam from the last year, then I decided to add some cantaloupe.

Chili and Cantaloupe jam

Chili and Cantaloupe jam

230g jamy chilies
1 apple
200g cantaloupe
100g sugar

Remove the stem and seeds from the chilies and cut into half.
Peel and core the apple.
Cut the apple and the cantaloupe into dices.

Put the chilies and the fruit in a pot, and cook low heat for 50 minutes, covered.
I peeled the chilies because it was really easy, and then blend them with the fruit until smooth.
You can also use a food mill.
Put in the pot, add the sugar and cook 10 minutes.

Chili jam
One year ago: Chili jam

Two years ago: Inca Red Drop

This goes to Healthy Green Kitchen who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.

Tags: Jams  Apple  Chilies  Sugar  

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Author: Rachel (URL)

I bet the cantelope is a really great flavor with the chili! I love sweet heat in salsas and jams.

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