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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

Vegan

Vegetarian

Dairy Free

Nut Free

Sauces & Preserves

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.

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