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 kilogram ripe (plum) tomatoes, chopped coarsely
- 2 1/4 cup (500g) caster (superfine) sugar
- 1/3 cup (80ml) white vinegar
- 1/4 cup (60ml) lemon juice
- 6 fresh red chillies, sliced thinly
- 2 fresh small red thai (serrano) chillies, sliced thinly
- 4 centimetre (20g) fresh ginger, grated
- 3 clove garlic, crushed
- 2 tablespoon fish sauce
- 1 teaspoon coarse cooking salt
- 1Stir 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.
- 2Cool for 15 minutes. Blend or process chilli mixture, in batches, until smooth. Pour into hot sterilised jars; seal immediately. Label and date jars when cold.
Wear plastic disposable gloves when cutting chillies as they can burn your skin.
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