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Sweets
Chilli and Lime Jam
15 mins
40 mins
Easy
3
This chilli and lime jam has quite a spicy bite, for a milder heat reduce birds eye chilli's to 4. Keep jam unopened in a cool dark place for up to 6 months or opened in the fridge for up to 6 weeks.
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- Ingredients
- Method
Ingredients
- 5 long fresh red chillies, sliced in half lengthwise
- 8 small red bird's eye chillies, sliced in half lengthwise
- 3 garlic cloves, unpeeled
- 5 small (about 500g) ripe tomatoes, coarsely chopped
- ⅓ cup white wine vinegar
- 2 tbsps lime juice
- 2 tsps fresh ginger, finely grated
- 1 tbsp fish sauce
- ½ tsp sea salt flakes
- 1 ¼ cups Jam Setting Sugar
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Method
Place chillies and garlic in a pan and cook over a medium heat for 5 mins or until chilli skins blacken. Finely chop chillies and squeeze garlic from skin.
Place tomato, chilli and garlic in the jug of a blender and blend until smooth. Transfer chilli mixture to a medium sized saucepan. Add vinegar, lime juice, ginger, fish sauce and salt. Bring to the boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 35 mins.
Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins.
Ladle hot chilli jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes 3 x 1/2 cup serves.
4. Ladle hot chilli jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
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Jam Setting Sugar
Make jam in minutes!...
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ingredients
- 4 limes
- 1 tablespoon table salt
- 4 Tbsp vegetable or peanut oil
- 2 bird's eye chillies, finely chopped with seeds
- 1 tsp chilli powder
- 2 tsp mustard seeds
- 4 cloves garlic, finely chopped
- 6cm piece fresh ginger, peeled, finely grated
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1¼ cups water
- 2 Tbsp white vinegar
- ¼ cup Chelsea Jam Setting Sugar
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