* Exported from MasterCook *
Malay Chile Jam
Recipe By :Jenna Holst
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- quartered and thinly sliced
1/2 cup sugar
1/3 cup minced seeded medium-hot chiles -- such as jalapeños or serranos
1/4 cup minced red bell pepper
1/4 cup water
1/4 lemon -- cut into 2 wedges and seeded
1 pinch salt -- large generous pinch
.Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving.
Makes 1/2 cup (8 one-tablespoon servings)
Cuisine:
"Asian"
Source:
"Food & Wine, May 1998"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 56 Calories; trace Fat (0.8% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
