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Chilli jam

The Australian Women's Weekly Preserves Cookbook
Chilli jam
Photography by Ian Wallace, styling by Louise Pickford.

Cooking time: More than 1 hour
Course: Side dish
Favourite flavours: Condiment, Spicy

Chilli jam
INGREDIENTS

1kg (2 pounds) ripe egg (plum) tomatoes, chopped coarsely
2 1/4 cups (500g) caster (superfine) sugar
1/3 cup (80ml) white vinegar
1/4 cup (60ml) lemon juice
6 fresh long red chillies, sliced thinly
2 fresh small red thai (serrano) chillies, sliced thinly
4cm (11/2-inch) piece fresh ginger (20g), grated
3 cloves garlic, crushed
2 tablespoons fish sauce
1 teaspoon coarse cooking salt (kosher salt)
METHOD

1. Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 11/4 hours or until jam is thick. Cool 15 minutes.
2. Blend or process chilli mixture, in batches, until smooth. Pour into hot sterilised jars; seal immediately. Label and date jars when cold.

Notes: Store in a cool, dark place for up to three months. Refrigerate after opening.
Wear plastic disposable gloves when cutting chillies as they can burn your skin.

Serving ideas: Use in stir-fries, marinades and sauces; use sparingly, as it is very hot.

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