It’s a well-loved treat within Jaya Aunty’s circle of family. They love the spicy chili jam, especially when she created it. Jaya Aunty is a close friend’s mother, and the Gujarati classic sweets are simply delicious. I am a massive fan of her cuisine. Here’s a photo of her and myself. We look so cute together.
It’s not an incredibly spicy chili jam that can make your mouth smolder. It’s a delicate artful balance of spiciness. Pranav (my beloved husband) does not like spicy food, and the jam he loved when I prepared it. In my home, it is the perfect thing.
If you want a kick to this chili jam, add a few red chilies (deseeded) in the entire batch.
Making homemade jams is an easy, straightforward job. It’s been many years since I bought an old jam bottle from the store. I make holes using fresh fruits that are in season and find it very relaxing.
This is an article where you can get all the details about making jam at home
The recipe is a video; I hope you will like it. Lemon juice is included in the recipe, and it serves as pectin.
Urban Platter Pectin Powder, 150gIf you’re looking for a jammy texture, try a small amount of pectin. Pectin is available at any supermarket. I prefer it as preserved food but without lumps of jelly.
It is delicious with a slice of bread and ricotta cheese fresh sprinkled over it.
If you’re planning to make a large batch, sterilize the jars. Ensure that you use high-quality sealable jars. The jam will last for up to six months when sealed in a sterilized container. After you have opened the pot, you must keep it in the refrigerator.
Equipment
Blender
Cooking Pan
jam jars
Ingredients
500gm fresh red chilies
Two lemons juiced
1 cup sugar
One teaspoon salt
Instructions
Sterilize your jam jar, then let it cool. https://amzn.to/37bbV7H
Deseed chilies, put the cut-up chilies into a food blender https://amzn.to/3tRwAY0, and add the juice of two lemons. Blend until they’re minced and slowly turned into an emulsion.
Use similar amounts of chili paste and sugar. I’ve used approximately 1 cup of sugar in my recipe.
Scrape the chili mixture out of the blender and add to the cooking pan https://amzn.to/2N1FMZ9 along with the sugar.
Bring the pan to a boil and leave it at a rolling simmer for between 10 and 15 minutes. Remove the pan from the stove and let it cool. The liquid will change from dense to syrupy, from viscous to syrup, and then from thick to jelly-like as it cools.
The jam will last inside a sterilized sealed jar for up to six months. Store the pot in the refrigerator when you are ready to open it.
