* Exported from MasterCook *
Malay Chile Jam
Recipe By :Chef Jenna Holst
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- quartered and thinly sliced
1/2 cup sugar
1/3 cup minced seeded medium-hot chiles -- such as jalapeños or serranos
1/4 cup minced red bell pepper
1/4 cup water
1/4 lemon -- cut into 2 wedges and seeded
1 pinch salt -- large
Combine all of the ingredients in a medium saucepan and bring to a boil.
Cook over moderate heat, stirring often, until the jam thickens and
registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon
wedges. Pour the jam into a clean jar or container and refrigerate for up
to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently
simmering water before serving.
Makes about 1/2 cup
AuthorNote: This jam is a wonderful accompaniment to bread and sharp
cheeses and can be made with almost any medium-hot chile. (Do not use
habanero or Scotch bonnet chiles.) Green chiles are fine, but red chiles
produce a spectacular color. Wear thin latex or rubber gloves when
handling chiles to prevent any skin irritation, and remember to keep the
gloves away from your face and eyes.
Source:
"Food & Wine, A SOUTH AFRICAN BARBECUE, May 1998"
S(Formatted by Chupa Babi):
"Jan 2014"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 112 Calories; trace Fat (0.8%
calories from fat); 1g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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