Thursday, July 6, 2017

Sweet Thai Chili Jam - Toast Topper #78 #ChileWeek

Think of a spreadable Sweet Thai Chili sauce perfect for topping cream cheese bagels, baking into brie or stirring into a stir fry. It hurts so good!

Sweet Thai Chili Jam


If you've read some of the previous chile-laden goodies I've shared here on What Smells So Good?, you know I have a soft spot for spicy sauces that still manage to eke out some other flavours. May saw my version of a classic - Sweet Thai Chili Sauce - the homemade, grown-up version of my childhood "plum sauce and chili flake" concoction.

This jam takes it one step further, condensing that sweet, spicy, sour sauce even further until it becomes a lusciously thick, spreadable jam. There's not a whole lot to say about this that I haven't said in the Sweet Thai Chili Sauce post, except that, being a jammy texture, this spread is an exceptional Toast Topper. This is particularly true when it comes to entertaining and either canapes or cheese platters, where a dab of this makes everything from a water cracker to Cheddar or Brie on Melba toast sing. I have yet to try a Brie en Croute with this (perhaps mixed with apricot preserves), but it's definitely on my list.

If canapes aren't your thing, I have it on good authority that this also works well on egg breakfast sandwiches, tossed with baked tofu in wraps and even spread onto a spicy burger. Basically, spread this jam where you'd pour the sauce, and life is good!


Sweet Thai Chili Jam
Adapted from http://www.seriouseats.com/recipes/2012/08/thai-sweet-chili-jelly-recipe.html
Makes ~1 1/2 cups, 24 (1 tbsp) servings
¾ oz dried Thai chilies, soaked in hot water and drained
¾ oz fresh green or red finger chilies
3 cloves garlic
⅔ cup vinegar
¼ tsp salt
2 tsp no-sugar-needed pectin (I used a FlexBatch formula)
1 ½ cups sugar
  1. In a blender or food processor bowl, process the peppers, garlic, vinegar, salt and pectin together until the mixture is finely chopped.
  2. Transfer the pepper-garlic mixture to a large, deep stainless steel pot and bring to a full boil that cannot be stirred down.
  3. Stir in the sugar and boil hard, stirring constantly, for one minute. Remove from heat and skim off any foam that may form on the surface.
  4. Process 10 minutes in a waterbath

Amount Per Serving
Calories: 51.5
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 13.1 g
Dietary Fiber: 0.1 g
Protein: 0.3 g