Chilli jam is super hot and you will find a little goes a long way. If you want to decrease the heat dramatically, remove the seeds from the chillies. The jam is best poured into small jars, it will keep indefinitely if the jars have been sterilised correctly. Store in the fridge once opened.
1.Deep-fry chilli, in batches, in hot oil until soft, drain on absorbent paper. Reheat oil, deep-fry combined onion, shallot, garlic and ginger, in batches, until browned lightly. Drain on absorbent paper.
2.Combine vegetables with 1 cup (250ml) of the cooking oil in large bowl. Process, in batches, until almost smooth.
3.Cook chilli mixture in large heavy-based saucepan over low heat, stirring, for about 10 minutes. Add sugar, cook, stirring, 10 minutes. Add remaining ingredients, cook over low heat, stirring occasionally, about 2 hours or until thick and dark red in colour.
4.Pour jam into hot sterilised jars, seal the jars immediately.
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