×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

light-meals

Chilli Jam

Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.

60
Chilli Jam | DonalSkehan.com, Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.

light-meals

Chilli Jam

Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.

Thursday, November 13, 2008

Makes 1litre of chilli jam:

3 medium red chillies, deseeded and roughly chopped

1kg of tomatoes (I used approximately 16 tomatoes)

4 cloves of garlic, crushed

2 thumb sized pieces of ginger, peeled and roughly chopped

2 tbsp of Thai fish sauce (Nam Pla)

450g of demerara sugar

1 tbsp of balsamic vinegar

100ml of red wine vinegar

 

Food processor

Medium pot

Sterilised jam jars

 

60 mins

The original quantities are doubled here, as I prefer to make a larger batch. This makes 1 litre of chilli jam. In this case you really need to sterilise the jars you use in order for the jam to last longer. To sterilise the jars and lids really the simplest way is to put them through a dishwasher cycle and make sure not to touch the inside of the jar and lid. This recipe makes approximately 1 litre of jam; I distributed this amongst a variety of jars. You can check what fits by filling them before hand with 1 litre of water from a measuring jug.

 

Place half the tomatoes into a food processor and blitz until finely chopped. Transfer to a medium pot. Place the rest of the tomatoes, red chillies, garlic, ginger and Thai fish sauce into the food processor and blitz until it becomes a smooth paste.
Transfer to the pot and place over a medium heat. Stir through the sugar, balsamic vinegar and red wine vinegar. Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 35 minutes or until the jam has reduced by half its volume. Stir every 5 minutes. When the jam has cooked allow to cool and then transfer to sterilised jars.
Cover and place in the fridge. Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.
60 mins

Ingredients

Makes 1litre of chilli jam:

3 medium red chillies, deseeded and roughly chopped

1kg of tomatoes (I used approximately 16 tomatoes)

4 cloves of garlic, crushed

2 thumb sized pieces of ginger, peeled and roughly chopped

2 tbsp of Thai fish sauce (Nam Pla)

450g of demerara sugar

1 tbsp of balsamic vinegar

100ml of red wine vinegar

 

You'll Need

Food processor

Medium pot

Sterilised jam jars

 

You might be interested in...

Drunken Spaghetti
recipes

Drunken Spaghetti

Drunken Spaghetti
Crispy fried beef salad
recipes

Crispy fried beef salad

Crispy fried beef salad
Morrocan Spiced Sausage Meatballs with Harissa Cous Cous
recipes

Morrocan Spiced Sausage Meatballs with Harissa Cous Cous

Morrocan Spiced Sausage Meatballs with Harissa Cous Cous
Halloumi Burgers with Shaved Vegetable Slaw
recipes

Halloumi Burgers with Shaved Vegetable Slaw

Halloumi Burgers with Shaved Vegetable Slaw
Szechuan Pork & Green Bean Stir Fry
  • Rebecca Dodds

    What would be a good vegetarian replacement for the Thai Fish Sauce?