I have to admit to being a chilli freak. I just love the warm tingle and added zest it gives to a dish. Not that I like it to be too hot and I learnt my chilli lesson in Thailand - that is 'don't order any dish that mentions chilli or it will be way too hot for a Western palate.
Chilli jam is a great way to add chilli flavour and a touch of sweetness to a dish or to cold meats etc, without the others complaining about it being too hot.
Chilli jam
Makes 3 1/2 cups
1kg ripe Roma egg tomatoes, chopped coarsely
2 cups (500g) caster sugar
1/3 cup (80m1) white vinegar
¼ cup (60m1) lemon juice
6 fresh long red chillies, sliced thinly
2 fresh small red Thai chillies, sliced thinly
4cm piece fresh ginger, grated
3 cloves garlic, crushed
2 tbsp fish sauce
1 tsp coarse cooking salt
Stir ingredients in a large saucepan over high heat, without boiling, until sugar dissolves. Bring to boil then reduce heat; simmer uncovered, stirring occasionally, for about 1¼ hours or until jam is thick. (Alternatively cook in a microwave oven to reduce the time factor - stirring occasionally.)
Cool 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.
Store Chilli Jam in a cool, dark place for up to 3 months. Refrigerate after opening.
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