Chilli Jam
| Prep Time |
| 30minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 5 or 6good size rocoto chilliesor a mixture of hot & mild red chillies of your choice
- 20g fresh gingerpeeled & roughly chopped
- 4small garlic clovespeeled & roughly chopped
- 500g tomatoes
- 300g white sugar
- 2tbs fish sauce
- 100ml red wine vinegar
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