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@only_pans____

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🍳 Pan handler. Not a chef. Just know my way around a kitchen. 🔥
@carolineprice___

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Homemade sweet & sticky, sweet chilli jam. Super quick and easy. 15 mins prep and 30 mins cooking time.

Ingredients:
~6 large, medium-heat chillies (I used Comet chillies from Morrisons, these are perfect)
~1 whole garlic bulb
~Ginger (a piece just larger than a matchbox once peeled)
~100ml rice vinegar
~100ml water
~540g caster sugar
~1 tsp soy sauce

De-seed 3 of the chillies (unless you want a super spicy jam), then roughly chop. This version is medium-spiced. Jensen likes it, and he doesn’t usually like spicy food.

Peel the garlic cloves, then peel and chop the ginger. Add both to a food processor or blender, along with some of the water (around 30ml), and blend into a paste. You may need to stop and scrape down the sides a few times to make sure everything is mixing evenly

After 4 minutes, it should have formed a paste and look like this.

Transfer the paste to a pan and add all of the remaining ingredients.

Heat over a medium heat, stirring continuously until the sugar has dissolved. You’ll feel the mixture become more liquid.

If you’re planning to transfer the jam into glass jars once it’s ready, you’ll need to sterilise them first. Preheat your oven to 160°C, and wash and dry the jars ready to go in the oven.

Reduce the heat to medium-low and simmer for 30 minutes, stirring every 5 minutes. The mixture will start bubbling up, this is what you want. Reduce by roughly a third, so the jam becomes thick, sticky and a deep red colour.

Leave the jam to cool for 20 minutes. The texture will thicken as it cools.

Place your glass jars in the oven for 20 minutes while the jam is cooling.

Once the jars have been sterilised, leave them to cool for 5 minutes, then transfer the jam into the jars.

You can store the chilli jam in sterilised jars for months at room temperature. Once opened, store it in the fridge and always use a clean spoon when serving. This helps prevent cross-contamination and will keep the jam fresher for longer.

You can use frozen chillies but I find you don’t get the same depth of flavour. The recipe makes approximately 500ml of sweet chili jam (depending on how long you let it reduce. taken in Cheshire, England by @only_pans____

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2 months ago

I won’t make you cry, but I will make you fat ❤️‍🔥❤️‍🔥 taken in Cheshire, England by @only_pans____

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2 months ago

Tesco meal deal? Never heard of her.

Rack of lamb, colcannon mash, and red wine jus. taken in Cheshire, England by @only_pans____

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2 months ago

Stacked high, loaded with bacon, drenched in maple syrup… breakfast doesn’t get much better than this. Sweet, salty, crispy, fluffy. Everything you want on one plate.🥞🥓🍁 taken in Cheshire, England by @only_pans____

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2 months ago

Proof that good things take time ❤️‍🔥 16 hours, slow and low. These birria tacos were EVERYTHING. 🤤🔥 taken in Cheshire, England by @only_pans____

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3 months ago

Cooking is my off-switch. Some people like to go the gym. Some like to watch the soaps. Some like a bottle of wine. I just like to cook and eat good food ❤️‍🔥❤️‍🔥 taken in Cheshire, England by @only_pans____

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3 months ago

A dreamy, creamy, garlicky Tiger Prawn & chorizo linguine. Voilà. 🦐✨ taken in Cheshire, England by @only_pans____

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3 months ago