Sweet Chilli Jam

Prep Time:
15 min
Cook Time:
1 hr 15 min
Total Time:
1 hr 30 min
A word from the cook
This is brilliant, I make a batch and put it in air tight containers and it lasts forever.

8 red peppers seeded and chopped
10 red chillies
Ginger (finger size) finely chopped
8 cloves of garlic
400 grams cherry tomatoes
750 gram caster sugar
50 ml red wine vinegar

  1. Put the peppers, chillies, (with seeds) ginger and garlic into a food processor and wizz until finely chopped.
  2. Scrape into a heavy bottomed pan with tomatoes, sugar and vinegar and bring to the boil.
  3. Skim off any scum that comes to the surface and then simmer for 50 minutes, stirring occasionally.
  4. Once the jam is becoming sticky continue to cook for a further 10-15 minutes stirring frequently so that it doesn’t catch and burn.  It should now look like thick, bubbling lava.
  5. Cool slightly, transfer to sterilised jars and leave to cool completely.

I heat a tablespoon and top grilled salmon with it.  I add it to stir fry chicken and other things like tamarind and fish sauce for authentic Thai flavours.  I think it goes with everything.



0 Notes