Chilli jam

Chilli jam

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g long red chillies, seeded and roughly chopped
3 onions, roughly chopped
6 garlic cloves, roughly chopped
1 tablespoon grated ginger
2 tablespoons peanut or vegetable oil
280g soft brown sugar
250ml brown vinegar
125ml fish sauce

Method

  1. Combine the chilli, onion, garlic and ginger in a food processor and process to a paste.
  2. Heat the oil in a large saucepan over medium heat and add the paste. Fry for 10 minutes, stirring frequently, or until golden. Add the sugar, vinegar and fish sauce and bring to the boil. Simmer gently for 30–40 minutes, stirring occasionally, until thick and glossy – a line drawn in the jam should hold its shape for a few seconds. If it doesn’t, simmer for another 5 minutes before trying again.
  3. Spoon the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • The desired heat of chilli jam is a personal choice; my family prefers it mild so I use long red chillies and remove the seeds. If you prefer more fire, use hotter chillies, or a mixture of hot and mild, and leave some or all of the seeds in. One more thing – use gloves when preparing chillies, and make sure the kitchen is well ventilated when cooking the jam – there will be tears! Use chilli jam as a base for stir-fries and curries and as a marinade for fish, chicken or prawns, or try spreading a thin layer on toast and topping with bacon and eggs!
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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