Monday, June 6, 2011

Chilli Jam

I've always wanted to make some Chilli Jam, and since I had some red chillis and tomatoes to use up, I thought better now than never.

  • 3 long fresh red chillies, coarsely chopped
  • 2 ripe tomatoes, chopped finely
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 1 cup white sugar
  • 40ml white wine vinegar
  • 1/2 lime, juiced
  • 4 tsp fish sauce
  1. Place the chilli, tomato, garlic and water in a medium saucepan.
  2. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.
  3. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

  • Cook's tip: To test if it's 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.

  • Storage tip: Store, unopened, for up to 6 months. Once opened, store in fridge for up to 2 months. Use in Thai-style stir-fries and salad dressings.

1 comment:

  1. Chilli jam is my new love in life (i bought some at the markets!), yours looks perfect. I have been eating it on top of grilled veges served on sourdough,mmmmm. I will have to make my own when the chilli plants go crazy next :)