Malay Chile Jam
By joeyagielo
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Ingredients
- 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
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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.
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.
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