sunshinesupernova Posted May 14, 2009 Share Posted May 14, 2009 I made the sweet chilli jam yesterday. Left the seeds in 50g orth of the chillies - so it's good and hot. 20 mins of boiling and it still came out like thick sauce instead of jam - but it s very nice. I found a Nigella recipe a couple of years ago for spiced peaches to serve with ham for New Year. It's really nice and keeps a good few days in the fridge. However, after the chilli jam - I thought I'd adapt the spiced peaches recipe into a spiced jam / chutney type recipe for serving with cheese or cold / hot meat. It's turned out fab and I'm well pleased. Still cooling as we speak... but very tasty 480g drained tinned peaches (2 normal sized tins) 400g fresh pineapple (sainsbury's basics - but I'm sure tinned would do) 2 x medium onions 2 x teaspoons ground ginger 1 x teaspoon allspice 2 x teaspoons crushed chillies - fairly pokey - so adjust accordingly ! 4 x cloves 150ml strong cider vinegar (what I had left of the bottle from the chilli jam) 1kg jam sugar Boiled it for quite some time until achieved a good set. It's made 4 x 12oz jars, 2 x 8 oz jars and a baby food jar full. Glorious colour. Would be super to liven up cheese on toast on with chicken and brie in a toastie Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 14, 2009 Share Posted May 14, 2009 mmmmmmmmm my mouth is watering just reading that. I love cheese & I love tasty spicey food. Will have to give that recipe a try at weekend. Emma.x Quote Link to comment Share on other sites More sharing options...
