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Easy Onion Chilli Jam

Name: Easy Onion Chilli Jam
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 2
Ingredients: 5 bird's eye chillies, halved; 1 red long red chilli, halved, deseeded and finely sliced; 5 cloves garlic, finely chopped; 3 Tbsp olive oil; 6 medium brown onions, halved, thinly sliced; 5cm piece fresh ginger, peeled, finely grated; ½ cup Chelsea Jam Setting Sugar; ½ cup rice wine vinegar; 1 Tbsp lime juice; 1 Tbsp fish sauce

Preparation

15 mins

Bake

1 hours 20 mins

Difficulty

Easy

Servings

This onion chilli jam is not only great as an accompaniment to burgers and char-grilled vegetables, but you can also add to stir-fry sauces or wok-tossed noodles to add a sweet and spicy profile. For a milder spice level, reduce to 3 bird's eye chillies.

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Ingredients
Method

Ingredients

5 bird's eye chillies, halved
1 red long red chilli, halved, deseeded and finely sliced
5 cloves garlic, finely chopped
3 Tbsp olive oil
6 medium brown onions, halved, thinly sliced
5cm piece fresh ginger, peeled, finely grated
½ cup Chelsea Jam Setting Sugar
½ cup rice wine vinegar
1 Tbsp lime juice
1 Tbsp fish sauce

Chelsea Products in Recipe

Jam Setting Sugar

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Method

Place bird's eye and long red chillies, along with garlic in a dry pan and cook over a medium heat for 5 minutes or until chilli skins blacken. Finely chop birds eye chillies, set aside mixture on a plate.

Heat oil in a heavy-based saucepan over low heat. Cook onion, covering with lid, stirring occasionally, for 45 minutes or until soft. Increase heat to medium. Add garlic and chilli mixture, and ginger. Cook, stirring occasionally, for 25 minutes or until onion is pale golden.

Add jam setting sugar, vinegar, lime juice and fish sauce. Stir for 1 minute or until sugar has dissolved. Bring to the boil and boil rapidly for 2 minutes or until mixture has thickened and caramelised.

Spoon the hot jam into hot sterilised jars and screw on the lid to seal. Store in fridge for up to 3 weeks. Use within 3 days after opening.Makes 2 x 200ml jars.