Condiments
Chilli jam
Chilli jam is the jar everyone asks for: sticky, sweet and hot, with a glossy red colour. It's brilliant with cheese and crackers, on a burger or bacon sandwich, or glazed over roast chicken or salmon.
It's a good use for a mixed harvest. Cayenne gives it a steady heat, and you can mix in any red chillies you have.
- Prep 15 min
- Cook 45 min
- Total 60 min
- Makes 2 x 300 ml jars
Ingredients
- 8 to 10 red cayenne chillies, stems removed
- 2 red capsicums, roughly chopped
- 4 cloves garlic
- 3 cm piece ginger
- 400 g ripe tomatoes
- 500 g sugar
- 150 ml red wine vinegar
- 2 tbsp fish sauce, or 1 tsp salt
Method
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Step 1
Blend
Blend the chillies, capsicum, garlic and ginger to a coarse paste. Finely chop the tomatoes.
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Step 2
Simmer
Put the paste, tomatoes, sugar, vinegar and fish sauce in a large heavy saucepan. Bring to the boil, stirring until the sugar dissolves, and skim off any foam.
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Step 3
Reduce
Simmer for 40 to 45 minutes, stirring every so often and more often towards the end, until thick, sticky and glossy.
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Step 4
Test
Put a spoonful on a cold saucer. If it wrinkles slightly when pushed, it's ready. It thickens more as it cools.
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Step 5
Jar
Spoon into sterilised jars and seal. Keep in the fridge and use within 3 months.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
