An innovative and delicious recipe for Chilean green chili jam, tasty and slightly spicy, perfect to pair with cheeses and/or toast as an appetizer, or to accompany baked or grilled meat dishes.
Contents
Nutrition Facts
Each serving of green chili jam contains approximately 150 kcal, 38 g of carbohydrates, 0 g of fats, 1 g of proteins, 2 g of fiber, 36 g of sugars, 0 mg of cholesterol, and 2 mg of sodium.
How to Make Green Chili Jam
Preparing this jam will of course require a good green chili, clean and fleshy, a little sugar, cinnamon sticks, and a touch of lemon juice—very simple and versatile.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 1 kg of green chilies
- 500 g of sugar
- 1 cinnamon stick
- 1 lemon
Instructions
- Wash the chilies very well, preferably large green chilies, which are generally less spicy, cut them horizontally, and remove the stem, white veins, and seeds from the inside. Reserve the chilies in a large pot, cover with cold water, bring to a boil, and cook for 5 minutes over medium heat. Remove from the heat, drain in a colander, and rinse with plenty of cold water.
- Weigh the chilies to calculate the proportion of sugar (2 parts of chilies to 1 part of sugar), reserve in a food processor, and process until you get a creamy and homogeneous paste. Transfer the chili paste to a medium saucepan and heat over medium heat. Add the cinnamon stick and gradually incorporate the sugar, stirring constantly until completely dissolved.
- Cook for about 20 to 30 minutes over low heat, stirring occasionally until reaching the desired consistency, and integrate the lemon juice a couple of minutes before turning off the heat. Pack in clean and sterilized jars by pouring the green chili jam while still hot or cooled to room temperature and refrigerate until ready to consume. Serve the green chili jam as an accompaniment to white cheeses, toast, or savory crackers.
Professional Secrets for a Balanced Chili Jam
- Capsaicin Management: Most of the heat is concentrated in the white veins and seeds. By meticulously removing them and performing the 5-minute pre-boil, you perform a thermal dilution of the capsaicin, allowing the fresh, vegetal flavor of the green chili to shine through.
- Chlorophyll Fixation: Green chilies are sensitive to oxidation. Rinsing them with plenty of cold water immediately after boiling stops the cooking process and helps lock in the bright green color, preventing the jam from turning a dull olive or brown.
- The 2:1 Golden Ratio: The recipe uses 2 parts processed chili to 1 part sugar. This ratio is essential for preservation; the sugar acts as a humectant that reduces water activity, preventing bacterial growth while providing the necessary syrupy density.
- Acid Activation: Adding lemon juice at the very end isn’t just for flavor. The citric acid helps the natural pectins in the chili (or any added thickener) form the gel network required for the jam to have body rather than just being a liquid syrup.
Frequently Asked Questions (FAQ)
1. How spicy is this jam?
If you remove all seeds and veins and boil the chilies for 5 minutes, the heat is very mild and subtle. It leaves a pleasant tingle rather than a burning sensation.
2. Can I use brown sugar or honey?
Brown sugar will add a darker color and molasses-like notes. Honey can be used, but the jam will be runnier, as granulated sugar is what provides the structural “set.”
3. What is the best way to serve it?
It is traditionally served as a topping for cream cheese or goat cheese. It also pairs exceptionally well with grilled meats, especially pork tenderloin or turkey.
4. How long does it last in the fridge?
In sterilized, airtight jars, it can last for up to 6 months. Once opened, keep it refrigerated and consume it within 3 to 4 weeks for peak freshness.
Benefits of Consuming Chili
Chili is an excellent source of vitamin C, an antioxidant that helps strengthen the immune system, promotes skin health, and contributes to collagen production. They contain capsaicin, a compound that gives them their spicy flavor and also has anti-inflammatory properties. Capsaicin can help reduce inflammation and relieve pain associated with conditions such as arthritis.
Did You Know?
In summary, chili is an essential ingredient in Chilean cuisine and is widely used in a variety of dishes and preparations, providing a flavor that adds a distinctive touch to Chilean gastronomy and is part of the culinary identity of the country.
