10 ways to enjoy my sweet chilli jam

sticky and sweet with plenty of heat, 
my sweet chilli jam is yummy with ham!

so I’m not a great poet ….. 
but here are 10 delicious ways to enjoy my autumn seasonal fave - sweet chilli jam

• stir through your scrambled eggs 
• add to a toasty with cheese &  smoked chicken 
• brush over roast pork in the last 30 mins for a sweet & spicy glaze 
• add to cream cheese & fresh coriander for an easy, quick & delicious dip 
• use as a marinade with soy for a chicken drumstick & rice tray bake 
• pop a spoonful in your favourite stir fry for added zing 
• spread over salmon & bake covered in foil 
• add a spoonful to your hand made burgers before cooking 
• vegetables sauteed in sweet chilli taste amazing 
• add a dollop to your gravy for a spicy kick 

And here's a recipe idea from another BatchMade addict Katy. She based this on Jamie Olivier's Pepper & Chicken Jalfrezi Traybake with a little BatchMade sweet chilli jam added in.....

Serves 4

Ingredients

4 chicken thighs, skin on, bone in

8 cloves of garlic

2 fresh green chillies

3 red peppers

8 fresh bay leaves

1 heaped tablespoon jalfrezi curry paste

2 tablespoons BatchMade onion jam

2 tablespoons BatchMade sweet chilli jam 

2 tablespoons red wine vinegar

4 tablespoons natural yoghurt

Method

Preheat oven to 180C. Put a 25cm x 35cm sturdy roasting tray on a medium heat on the stove top. Season the chicken thighs with a pinch of salt and pepper, then place in the tray skin side down with 1 tablespoon olive oil. Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray. 

Turn the chicken once golden, then add the bay leaves, jalfrezi paste, onion jam and sweet chilli jam, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons red wine vinegar and transfer to the over for 45 minutes or until the chicken is falling off the bone. Mash the soft garlic cloves into the juices then ripple through the yoghurt and serve with your favourite rice.