Red Chillies - 200g 
Onions Red - 200g
Sugar granulated caster – 300g
Sugar grated palm – 200g
Water – 125ml
Tamarind Sauce – 2tbsp
Salt – 1tsp
Slice the chillies into discs and dice onions. Place all ingredients into a heavy based saucepan over medium to high heat. Boil mixture until the sugar becomes of a thick consistency. Unfortunately not many will get it right the 1st time. This requires an eye of experience. In time you master how to handle Jams & Pickles.
Chef’s Tip: Be attentive, do not burn the sugar, doing this will cause the jam to set to a toffee-like hardness. If this does occur, there is nothing much you can do to salvage the jam. Make sure if you do overcook the jam that you do not go ahead and place them into the jars. Just give up and try again as it will be very difficult to get the hard jam/toffee out of the jar once you have put it in.
A good way to test whether the jam is at setting consistency is to take a small dollop of jam and drop it on a clean plate. Place it in the refrigerator for a minute or two and see whether the mixture has set. If it has, then the jam is ready to be taken off the heat.
Sterilise bottles and lids in boiling water for 10 minutes. Air-dry the bottles and lids completely.
If you do not want seeds in your jam, an easy way to get rid off the seeds is to simply crush the fruit and put it through a sieve.
Chef’s Advice: Please do not cut corners when making any Jams, Marmalade or Preserve. Ignore the calorie factor and enjoy the dish to it’s best quality. Consume less, but cook to it’s full potential.
Some prefer to use Pectin, be very careful as not to burn the mixture. Use a thermometer to be exact as Pectin can be sensitive when exposed to excessive heat and stir continuously.
Onions Red - 200g
Sugar granulated caster – 300g
Sugar grated palm – 200g
Water – 125ml
Tamarind Sauce – 2tbsp
Salt – 1tsp
Slice the chillies into discs and dice onions. Place all ingredients into a heavy based saucepan over medium to high heat. Boil mixture until the sugar becomes of a thick consistency. Unfortunately not many will get it right the 1st time. This requires an eye of experience. In time you master how to handle Jams & Pickles.
Chef’s Tip: Be attentive, do not burn the sugar, doing this will cause the jam to set to a toffee-like hardness. If this does occur, there is nothing much you can do to salvage the jam. Make sure if you do overcook the jam that you do not go ahead and place them into the jars. Just give up and try again as it will be very difficult to get the hard jam/toffee out of the jar once you have put it in.
A good way to test whether the jam is at setting consistency is to take a small dollop of jam and drop it on a clean plate. Place it in the refrigerator for a minute or two and see whether the mixture has set. If it has, then the jam is ready to be taken off the heat.
Sterilise bottles and lids in boiling water for 10 minutes. Air-dry the bottles and lids completely.
If you do not want seeds in your jam, an easy way to get rid off the seeds is to simply crush the fruit and put it through a sieve.
Chef’s Advice: Please do not cut corners when making any Jams, Marmalade or Preserve. Ignore the calorie factor and enjoy the dish to it’s best quality. Consume less, but cook to it’s full potential.
Some prefer to use Pectin, be very careful as not to burn the mixture. Use a thermometer to be exact as Pectin can be sensitive when exposed to excessive heat and stir continuously.
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