Chilli jam
5
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 36 • Difficulty: Easy
This chilli jam can be used as either a marinade for meat or a sauce for salads – it can even be jarred for great Christmas gifts!
Ingredients
Red capsicum
600 g, coarsley chopped
Fresh red chilli
6 whole, (long), coarsley chopped
Fresh red chilli
2 whole, (small), coarsley chopped
Fresh ginger
1 tbs, thinly sliced
Garlic
6 clove(s), halved
Tomato(es)
3 medium, coarsley chopped
Caster sugar
3 cup(s), (660g)
Red wine vinegar
¾ cup(s), (180ml)
Fish sauce
2 tbs
Salt
1 tsp
Fresh bay leaf
1 whole
Instructions
1
Using a food processor, process the capsicum, combined chilli, ginger and garlic until finely chopped. Transfer the mixture to a large saucepan with the tomato, sugar, vinegar, fish sauce, salt and bay leaf and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 50 minutes.
2
To test if the jam is ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it’s firm and set, the jam is ready. Discard the bay leaf.
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