Chilli Jam
This is a sweet, spicy jam that makes a perfect replacement for sweet chilli sauce. Try it in marinades for sticky barbecued chicken wings or pork ribs, or with ricotta and salami in a sandwich. We use long red chillies and keep the seeds in, as they generally have plenty of heat without being too fiery, but this is also great with green chillies.
Ingredients 9
100 ml vegetable oil
500 g onions, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 kg long red chilli, thinly sliced
500 ml white wine vinegar
500 ml water
750 g caster sugar, superfine
2 tsp salt
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Method 13
Place several small plates in the freezer before you start, to check for setting point later.
Pour the into a shallow, wide heavy-based pan over medium heat.
Add the and sauté for about 15 minutes or until they are soft and sweet but not coloured.
Stir in the , and sliced , reduce the heat to low and cook for another 15 minutes, stirring regularly to prevent the mixture sticking, until the chillies are very soft.
Add the and , stir well, then cook over medium heat for 10 minutes.
Take the pan off the heat and add the and , stirring well to dissolve. Then place back onto medium heat until bubbling and cook for 30-40 minutes, until setting point is reached, stirring occasionally to prevent sticking.
To Test For Setting Point
Once the jam has been bubbling away for 20 minutes, take one of the plates out of the freezer and drop a small spoonful onto it. Let it sit for a minute or so, then run your finger through it. If your finger leaves a clear line that stays put, your jam has reached setting point. If the jam comes back together quickly, it needs a little longer. Place the plate back in the freezer and retest in a couple of minutes.
To Sterilise The Jars
While the jam is cooking, sterilise your jars. You'll need about 4 x 300ml glass jars with metal lids. To sterilise jars, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully from the oven
When your chilli jam has reached setting point, turn off the heat and allow to cool slightly, then carefully fill the hot jars with the hot jam.
Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets.
Wipe the rims with a clean cloth and seal.
Store in a cool, dark place for up to 12 months, or follow the step to heat process the jars and extend the shelf life to 2 years.
To Heat Process
If you want to extend the shelf life of your jam before you open it, you can heat process the jars. Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years.
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