Chilli Jam…The Chillies Are In!

by Tenina Holder

I have a little chilli bush and honestly, at this time of the year, I can barely keep up and still they ripen like little candle flames on the bush. They do look so appealing (especially if you have just returned from Phuket and a week of crazy hot food)!

So a little Thai flavored chilli jam, to honor the Phuket trip (and unfortunately only uses 8 little chillies!) Not sure how to use the other thousand that are ripening as we speak! What are your favorite recipes using lots of chillies?

Check seal by trying (not too hard) to open the jar. If it is difficult to open the jar, it is sealed and will keep in the pantry indefinitely. If the seal breaks easily, keep refrigerated until use. Serve with any meats, to add heat to a salad dressing, as a side with Thai food…or straight out of the jar if you need a chilli hit!

Need

  • 8 - 10 cloves of garlic
  • 100 g fresh ginger
  • 100 g fresh galangal
  • 8 small chillies (or 4 long ones)
  • 2 - 3 kaffir lime leaves
  • 4 limes, zest and juice
  • 100 g water
  • 220 g Gula melaka sugar in chunks
  • 60 g fish sauce
  • 90 g rice wine vinegar
  • 20 g soy or tamari sauce

Do

1  

Place garlic, ginger, galangal, chillies and lime leaves into Thermo bowl and mince together to form a paste. This may take a couple of turns on speed 7-8 with a scrape down in between.

2  

Add remaining ingredients and blend 1 min/speed 7.

3  

Tip all into a saucepan and cook on Induction 5 until sugar is dissolved. Increase heat to Induction 6-7 to bring to a steady simmer. You will need to reduce the jam until it changes colour and becomes sticky.

4  

Meanwhile, sterlise a glass jar and keep it hot.

5  

Decant cooked jam into hot jar, seal and allow to cool.

More

Serve with any meats, to add heat to a salad dressing, as a side with Thai food…or straight out of the jar if you need a chilli hit!

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