Chile Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 20, 2003
Fantastic!!
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Reviewed: Nov. 14, 2004
It was good, but a little too sweet adn not enough hotnetts for my tastes. I took it to a party and it was well recieved.
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Reviewed: Aug. 7, 2006
This turned out better than I expected it to, although I think "jam" might be a little misleading because it doesn't congeal. It wasn't hot at all, but did have a nice flavor. I was thinking that if I made it again, I'd add a little less sugar and have it on hot dogs. I would also probably pulse it in a food processor to cut it a little finer than I did. This made a little over a pint for me. I used four Roma tomatoes that I seeded. It doesn't say to do that in the recipe, but I just figured you should.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: North Royalton, Ohio, USA

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Reviewed: May 12, 2011
I can't believe I made jam from scratch. And it tasted really good!
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Cooking Level: Intermediate

Living In: Dar Es Salaam, Dar Es Salaam, Tanzania

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Reviewed: Jun. 21, 2013
I gave this a 5 star review because it really is a great recipe that I tweaked for my own purpose & you can only do that with a good recipe. After reading the reviews I made a few changes following the outcomes of others. I dropped the sugar by half, substituted peppers (1/4 jalapeno, 1/4 poblano, 1/4 serrano & 1/4 hungarian hots) & pureed the onion, tomato & apple before adding them so they became part of my liquid & the peppers really stood out. I would call this a relish more than a jam.
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Cooking Level: Professional

Living In: Chicago, Illinois, USA

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