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Chilli Jam

Updated: May 12, 2022

Chillies seem to have taken over my website – they are very photogenic! I have four small chilli bushes which have been so prolific I’ve been using them up in lots of different ways. As well as cooking with them I’ve made pickled chillies, dried chillies and this lovely chilli jam. I tried a few different recipes and came up this version which I like best. It’s actually a condiment but I’ve enjoyed it on bread and butter. It’s good with cheese or cold meats, especially in a sandwich. Also great stirred into rice dishes or added to salad dressing.

You can vary the ingredients - use cider vinegar and add extra spices if preferred. Some recipes include fish sauce, but I chose to leave it out to give the jam a sweeter edge. If you want a milder flavour remove some or all of the seeds. Remove any white pith. Of course, you can use green chillies or a mixture, but all red gives a lovely clear colour.

Be very careful handling chillies. I suggest wearing food preparation gloves and washing your hands very well afterwards.

Julie’s Chilli Jam

6 long red chillies – roughly chopped

1 small brown onion – roughly chopped

2 cloves garlic

1 tablespoon grated ginger

¼ cup (65ml) water

1 cup (200g) sugar – raw or white

½ cup (125ml) wine vinegar

Squeeze of lemon juice

¼ teaspoon of sea salt

Process the first five ingredients into a rough paste.

Add to saucepan with the sugar, vinegar, lemon juice and salt.

Bring to the boil over medium heat, stirring until the sugar is dissolved.

Reduce heat and simmer for 30 - 40 minutes. Mixture should be translucent and starting to thicken.

Turn off heat and leave stand for 5 minutes. Pour into hot, sterilized bottles. Wipe neck of bottles with a paper towel and seal while hot.

Will keep for approx. 6 months in a cool pantry. Once opened, store in refrigerator.

I’d love to hear your comments if you choose to give it a go.

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