This chilli jam is great with almost everything and is a great way to make use of your home-grown chilli surplus. We especially love it with avocado and folded eggs on toast.
It’s hot, spicy and sweet but if you taste it as you go along, you can suit it to your own tastebuds. The spiciness of your jam will depend on the type of chillies you use. Be sure to taste as you go – if it’s getting a little too hot to handle, add another handful of tomatoes, if it’s not quite hot enough, add some more of the little red firecrackers.
Chilli Jam
Ingredients
- 60 chillies
- 4 lemons - juiced
- 2 limes (juice and rind)
- 1kg cherry tomatoes
- 1 bunch of coriander
- 4 tablespoons of fish sauce
- 4 tablespoons of sweet soy
- 500 gms palm sugar
- 150 gms ginger
- 2 sticks lemon grass
- 2 cups water
- 5 cloves of garlic
Instructions
- Combine the garlic, chillies, lemongrass, ginger, coriander and palm sugar in a heavy based saucepan. Cook for 10-15 minutes, or until the palm sugar has melted and formed a nice glaze.
- Add the cherry tomatoes, soy, fish sauce, water, and the lemon and lime juice. Reduce the heat to low and cook until the chillies begin to fall apart. If the mix gets too dry add a little water so it doesn’t stick to the base of the pot.
- Remove from the heat and let cool before blending into a smooth paste.
- You can store the jam in glass jars in the fridge for up to one month.
