Chilli Jam

Perfect for any cheeseboard or charcuterie platter. Sweet chilli jam is simply the obvious next evolutionary step up from sweet chili sauce (also known as Sweet Thai chili sauce), known as nam chim kai in Thailand that began life as a dipping sauce for chicken. It is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, sometimes with garlic, sometimes fish sauce, and a sweetening agent such as fruit or a refined sugar or honey. As my first foray into sweet chilli jam I have devised this recipe and may tweak and add / edit over the coming months and years, but it all started here.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Courses: Larder & Basics

Servings: 33

Dietary: Vegan, Vegetarian

Ingredients

2 peppers (red, roasted)
8 chillies (red)
5 cm ginger (fresh)
4 garlic cloves
200 g tomatoes (tinned)
375 g sugar (caster, golden)
125 ml vinegar (wine, red)

Instructions

1
Combine the red peppers, chillies, ginger, garlic cloves and tinned tomatoes in a food processor or blender. Begin by pulsing then blitz until finely chopped.
2
Scrape the mixture into a wide pan along with the sugar and vinegar. Place on a high heat to achieve a rolling boil. The point of a rolling boil is to get the liquid to boil as quickly as possible.
3
Gently scim off any orange deposits when they float. The longer you cook the jam the less there shall be.
4
Reduce the heat to a medium low to simmer and continue to cook until the jam has reduced and has become very thick. This should take less than 1 hour. Place a saucer in the freezer and after a few minutes drop a little of the jam on the saucer, if it begins to set immediately then all is good.
5
Carefully pour the hot jam into a freshly sterilised mason jar, seal and allow to cool completely.
This recipe is being treated as a refrigerated preserve rather than a validated shelf-stable canning process. Keep the jar refrigerated once cool.
6
Store in the fridge and use while fresh.
Use a clean utensil each time and discard the jam if there are signs of mould, fermentation or spoilage.

Nutrition Facts

Servings 33

Amount Per Serving
Calories 51.81kcal

% Daily Value *
Total Fat 0.06g1%
Saturated Fat 0.00g0%
Sodium 11.74mg1%
Potassium 75.10mg3%
Total Carbohydrate 12.40g5%
Dietary Fiber 0.15g1%
Sugars 12.23g
Protein 0.35g1%

Vitamin C 28.65 mg
Calcium 5.66 mg
Iron 0.23 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep refrigerated. This recipe does not make a shelf-stability or long-term canning claim.