This hot chilli jam is constantly requested by friends and family. It is great with cheese on crackers or in a beef burger with your favourite accompaniments. This recipe makes two 250ml jars but I often double or triple if I want to make a large batch.
- 1 head garlic, cloves peeled
- 6-8 long red chillies, roughly chopped
- 3 thumb-sized pieces fresh ginger, peeled and roughly chopped
- 2½ cups caster sugar
- ½ cup water
- finely grated zest of 1 large lemon
- ½ cup white vinegar
- 3 tbsp fish sauce
- 1 tsp soy sauce
Sterilise two 250ml preserving jars. I usually pick these up from Briscoes or recycle old jam jars.
Place the garlic, chillies and ginger into the food processor and blend to a coarse paste (if you don’t have a food processor finely chop instead). Place paste in a saucepan with the sugar, water, lemon zest, white vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam. To test place a teaspoon of the jam onto a saucer and run your finger through the middle. If your mark holds the jam is ready.
Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. Once opened, store chilli jam in the fridge. It will keep for months.
Recipe adapted from Annabel Langbein Free Range Cook.