Recipe: Chili and Cantaloupe jam
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.
As 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
230g jamy chilies
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.
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.
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