Easy Chilli Jam & Pickled Papaya
Episode # 1 – TX 3rd May 20
Presenter: Blake Proud
Story Title: Easy Chilli Jam & Pickled Papaya
- 150 g Chillis Chopped (what ever type you have / heat you want)
- 150 g Capsicum / Red Peppers
- 1 kg jam sugar (Jam Sugar contains pectin)
- 600 ML cider vinegar or lemon juice (or combination of both)
- You will need about 5-6 250g Jars for this and make sure you sterilize them with boiling water and dry them out first.
- Throw your chilli into a food processor and pulse until they are finely chopped. Add the capsicum / pepper and pulse again until you a nice bright red mixture. Set aside for now.
- Next we dissolve the sugar in the vinegar in a large pot or a hide sided pan. Try not to stir the sugar too much.
- Once dissolved, spoon in the chilli-pepper mixture in to the pan and bring to the boil. Leave boiling / bubbling aay for about 10 – 15 minutes.
- Take the pot off the heat and let it start to cool. As it cools it will start to thicken until it fully sets like a jelly / jam. During this time stir VERY lightly so the chilli doesn’t settle at the bottom.
- In about 30 -40 minutes the jam will have set enough so the chilli pieces are suspended in the pot. Now you can start to pour your jam in to the jars. Place the lids on and store in the fridge. If unopened the jam will last up to two years.
- 1 small semi green firm papaya 800g-1kg
- 1 TBS Sea Salt
- 1 TSP Peppercorns
- 1 red chili very thinly sliced
- ½ Red Onion thinly sliced
- 1 Garlic Cloves thinly sliced
- 1½ cups rice vinegar
- 1 cup Sugar (or 200g)
- Peel papaya with a potato peeler and cut in half. Discard the seeds
- Using a mandolin slice the papaya in to thin slices or julienne’s if you have the attachment
- Place papaya in a large bowl with the onion and sprinkle with sea salt. Set aside for 15 minutes
- Combine rice vinegar, sugar, garlic and chilli in a small saucepan over low heat and stir until dissolved. Set aside to cool down
- Divide the Papaya and Onion mix in to jars (tip in any juices).
- Top up with the chilli garlic vinegar mix until fully submerged – make sure you scoop out any bits of chilli and garlic in to the jars!
- After 2 hours the pickle is ready to eat but will get better over time!