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Chilli Jam
There are lots of different varieties of chillies, all with different levels of heat. The rule of thumb is usually the smaller, the hotter. For a milder sauce, use 2-3 chillies and a large red pepper. We love this with cucumbers, celery and carrots.
Prep Time
10 mins
Cook Time
10 mins
Serves
Makes 2 cups
Sauces & Preserves
Vegan
Vegetarian
Dairy Free
Nut Free
Asian
Quick & Easy
$
Ingredients
1 head garlic, cloves peeled
6-8 red chillies, coarsely chopped
200 g fresh ginger, peeled and coarsely chopped
2 lime leaves, deveined (optional)
2 1/2 cups caster sugar
1/2 cup water
4 limes, finely grated zest of
1/2 cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce, or tamari
Method
STEP 1
Sterilise a 2-cup screw top jar and its metal lid.
STEP 2
Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste.
Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
STEP 3
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
STEP 4
Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top.
Seal with the screw lid.
STORAGE:
Once opened, store Chilli Jam in the fridge. It will keep for months.
