This chilli jam recipe is quick and easy to make and is the perfect edible gift.
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Ingredients
- 3 medium red chillies, roughly chopped
- 6 garlic cloves, crushed
- 2 large thumb-size pieces of fresh ginger (about 60g), roughly chopped
- 1kg ripe tomatoes (about 8 medium tomatoes), halved
- 450g demerara sugar
- 3 tbsp Thai fish sauce (nam pla)
- 2 tbsp balsamic vinegar
- 120ml red wine vinegar
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Method
- Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
- Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn’t catch and burn at the bottom of the pan.
- When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.
Nutrition
- 10kcals Calories
- None Fat
- 0.1g Protein
- 2.5g (2.4g sugars) Carbs
- 0.1g Fibre
- Trace salt Salt
PER TSP
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Reviews
Fantastic chilli jam and so easy to make. I can’t make enough to keep up with all the family asking for a jar!
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