Chilli jam

5
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
36
Difficulty
Moderate
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

sea 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.

Notes

Chilli jam makes a great gift. Once it’s cooked, spoon hot jam into sterilised jars and seal. Store in a cool, dark place for up to 3 months. Place in the fridge once opened. Use it as a marinade or sauce.

Start eating better than ever!