Chilli Jam is a wonderful sweet and spicy spread to smother on just about anything you fancy. From your favorite bbq to an accompaniment on your next cheese platter. Think of it as the chutney with attitude.
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| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
500ml
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Ingredients
- 5 or 6 good size rocoto chillies or a mixture of hot & mild red chillies of your choice
- 20 g fresh ginger peeled & roughly chopped
- 4 small garlic cloves peeled & roughly chopped
- 500 g tomatoes
- 300 g white sugar
- 2 tbs fish sauce
- 100 ml red wine vinegar
Ingredients
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Instructions
- First things first. Preparing the chilli puree can get quite messy. Once you add the tomatoes to the mix, it will splatter. So you will need an apron and a pair of safety glasses wont go astray either.
- In a mortar & pestle, start to grind the ginger and garlic.
- Roughly chop the chillies and add to the mortar with their seeds. Continue to pound.
- When the chillies are almost a paste, add half of the chopped tomatoes and the fish sauce. Continue to mix and grind until reasonably smooth.
- Place the chilli puree, sugar and vinegar in a small, deep sided pot and slowly bring to the boil. stirring constantly until the sugar dissolves.
- When the mixture boils, turn the heat down to a gentle simmer and add the remaining tomatoes with their skin and seeds ( the seeds will help to set the jam).
- Simmer for 30 to 40 minutes stirring occasionally and skimming off any foam that develops at the top.
- Scrape the sides of the pot if necessary so the jam cooks evenly.
- After 30 to 40 minutes, the jam will have reduced and thickened a little and will be ready to pour into sterilized glass jars.
- When completely cool, store in a cool cupboard or the fridge.
Recipe Notes
Chilli Jam Ingredients
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