Ian Wallace / bauersyndication.com.au
Our Thai-style 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 (see notes below this recipe). Store in the fridge once opened.
Looking for more chilli recipes?
Ingredients
Method
Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 1/4 hours or until jam is thick.
Cool for 15 minutes. Blend or process chilli mixture, in batches, until smooth. Pour into hot sterilised jars; seal immediately. Label and date jars of Thai chilli jam when cold.
Safety tip when cutting chillies
Wear plastic disposable gloves when cutting chillies as they can burn your skin.
Sterilising jars for your Thai chilli jam
You will need to sterilise your glass jars either in the dishwasher, oven, or on the stovetop. See our Test Kitchen guide for sterilising jars. It also includes information on how to store your jam safely.
