Recipe: Onion and Chili Jam

Hot Jams
November 02, 2011

JamyLike every year, I used my Jamy chili to prepare the chilli jam.
I also added some Aji Amarillo, similar to Jamy (both belong to the family Baccatum), with thick pulp and a fruity aroma.

I wanted to create a new recipe so this year I used onions, that added a touch of sweetness to this jam.

Onion and Chili Jam

Onion and Chili Jam

250g Jamy and Aji Amarillo chilies
2 onions
1 apple
100g sugar

Chop the onions and cut the apple into thin slices, then put them in a saucepan over low heat and cook for 40 minutes.
Meanwhile, remove the stalk from the chilies and blanch for 10 minutes. Drain, peel and remove seeds, then add to the onions and blend until smooth.
Add the sugar and cook 20 minutes.

Manioca Bread with Bacon and MintTwo years ago:

Manioca Bread with Bacon and Mint

This goes to Haalo from Cook (almost) anything at least once, handler of Weekend Herb Blogging.
Tags: Onion  Jams  Apple  Chilies  Sugar  

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Author: brii (URL)

Che colore Graziana!!
Da affondare subito il cucchiaio e mangiare a scorpaciate.
Sai che non ho mai fatto una marmellata di peperoncini? Ho sempre pensato che sarebbe venuta troppo piccante, ma l idea di cuocere e poi togliere semini e pelle mi sembra che renda più dolce il composto.
Devo provare. Grazie della ricetta e di aver partecipato al WHB compleanno

Author: Graziana

ciao Brii, è proprio per questo motivo che ho sbollentato i peperoncini, così da avere un risultato più delicato... comunque in ogni caso rimane una marmellata piccante!

Author: Simona (URL)

Che bel colore sia i peperoncini che la marmellata! La vedo bene su del pane di segale.

Author: fragoliva (URL)

Una marmellata piccante dunque... quello che ci vorrebbe per un formaggio speciale che mi hanno regalato oggi. Che dici me ne passi un paio di cucchiai? :-D

Author: Graziana

sì il formaggio è sempre perfetto con le marmellate piccanti, e un pane rustico completa l opera!

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