I’ve just made some chilli jam for the first time and it didn’t turn out exactly as expected, in fact I almost ditched this idea as a blog post.
The jam tastes delicious, but the consistency turned out to be more runny than jammy. A bit disappointing, especially as I grew the chilis from seed and have been nurturing them on the window-sill for months, but I’ve re-named it chilli sauce and suddenly it’s all fine.
So far I’ve used it in stir-frys and as a base for a pasta sauce, it would be good in casseroles too I think.
It’ll make 4 jars, begin by rinsing the jars and putting them into a hot oven for 30 minutes while you make the sauce.
This is what you’ll need:
4-5 medium chillies
a piece of ginger, roughly te size of a fat thumb
4 cloves of garlic
2 tablespoons fish sauce
200ml of red wine vinegar
600g of castor sugar [this seems like a lot, but it helps to preserve the sauce for longer]
Just blitz the the first 4 ingredients in a food processor
add them to a preserving pan, these are ideal because they’re big and have a thick base so the ingredients don’t catch on the bottom and burn
add the last 3 ingredients and bring it all to the boil, then simmer it for about 10 minutes and pour into the warm jars
put a circle of baking parchment over the sauce and seal the lid.
Once it’s been opened it needs to be kept in the fridge.
Is there a reliable recipe for chilli jam out there, maybe if it was boiled for longer it would set?
Happy cooking and gardening, Jill
all photos: Jill Anderson