Fee in ot, ot,

An unusual use for chillies adds a touch of spice and sweetness to warm up your winter

- :.ANYA ::, SAMUEL

The practice of making jams is an ancient one, dating back as earlv as the 16' " century. There is a lot of hisrorical d ebate about the origin of this process, but it is believed to have started in the l'v1iddle East, where cane sugar grows naturally. Sugar was first discovered in Asia, bur there is no documented evidence of jammaking from this region. It was the J\rab traders who introduced jams to European society and since then, the popularicy of this sweet p rese rve has risen to become the multi -billion dollar marker that it is today.

It is believed that the idea behind making a jam or any fruit preserve began wit h a re al need to preserve food Before the advent of refrigeration, this was a key method to keep fruit and some vegetables from spoiling.

\Xfhat is a jam ? As per the culinary definition, a jam is prepared by using the pulp and ju.ice of a whole fruit (crushed o r chopped) which is then heated with wa rer and sugar. This process releases pectin, wh ich gives the jam its jelly-like consiscency, a n d the h igh concentration of sugar acts as the preservative These days, artificial pectin is added to jams co boost it5 commercial value which detracts the natural taste and sweetness of the fruit, making it unhealthy for our body in the Jong run.

Jams were considered to he a royal delicacy in early Eu ropean society and were often prepared using the d1oicest of fruit grown in the royal garden o r orchards. Today, it has become the common man's food and you can find so many different varieties of jams on our superma r ket ais les made with almost every kind or combination of fru it.

Chilli jam - sounds quite retro, doesn't it? And probably the lase ingredient that we might think of us ing to make a jam Though this may sound quite contemporary and a modern twisr to rraclitional fr uit jam, i t is nor so. Chilli jam is actua!Jy a traditional preparation of South Africa, especially from the Cape Town region.

\\:/ hen you hear the word 'chilli,' all you can think of is fiery hotness burning your tongue. But chilli jam i s a revelation, a burst of flavours for those who have never experienced it before.

A jam which truly capture~ the real flavour and texture of chilli, wid, out i ts Gery heat.

Both the reel and green varieties can be used co prepare this jam, though the red one gives a more delectable appearance when made into a jam. lt is important that you use only the b ig chilli varieties, since these have relatively less bear. The smaUet ones usual.ly pack a punch and can land

Chilli Jam

8 big, ripe red chillies, sliced or chopped fine

2 sha!Jors; sliced or chopped 6ne

½ cup brqwn sugar; add more for extra sweetness

A pinch of salr

2 cups of water you in some serious 'bot' troub le!

Pick out ripe, yet 6rm chillies to make this jam. The p ith and seeds need nor be removed as d,is imparts ju st the right amount of hear, making this jam a spicy sweet one But if you are alitde wary or doubtful about the heat quotient, then take off the pith aod seeds You could either slice the chillies iota rea!Jy di.in juliennes or finely chop them up - the difference is only in the appearance of di e encl product.

Here's bow you make this quirky Soud1 African jam

Add aU the ingredients ro a pan and bring to boil. Reduce beat and cook rill the sugary water begins ro thicken an d forms a syrup coating the chillies and sha!Jots. Cool and store in an airtight container. Can be refrigerated for up to a month.

Traclitiooa!Jy, the chilli jam is served as an accompaniment to grilled meats or fried fish. Bur iL i s a wonderful accompaniment to many starters like potato tikk.is, vegetable cudets,pakoms and other snacks. Jr i s amazing when spread i n side a grilled cheese sandwich; a sweeter spin to the Indian chilli cheese toast!