:: Chilli Jam

November 13, 2008 at 8:35 pm 10 comments

I got this recipe from my auntie Annie who originally used Delia Smith’s. It’s a really tasty little relish which goes great with burgers, fish or in a tasty sandwich. It also makes a super Christmas present- make a big batch and decant to interesting jars, label them and hey presto a cheap a cheerful Christmas gift any foodie would love!

Chilli Jam
The original quantities are doubled here, as I prefer to make a larger batch. 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 wash with boiling water, rinse and dry in an oven for 5-10 minutes on a baking tray at 150˚C/300˚F/Gas 2. Be careful the glass gets quite hot!
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.

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 tablespoon of Thai fish sauce (Nam Pla).
450g of Demerara sugar.
1 tablespoon of balsamic vinegar.
100ml of red wine vinegar.

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.


Entry filed under: chilli, fish sauce, garlic, ginger, jam, sugar, tomatoes.

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10 Comments Add your own

  • 1. Darius T. Williams  |  November 14, 2008 at 2:47 am

    Yup – I can just BET this is good. It’d probably be even better as a candy – lol.-DTWhttp://www.everydaycookin.blogspot.com

  • 2. Donal  |  November 14, 2008 at 12:41 pm

    hey Darius! You’d be right there! 😉

  • 3. Gabriel  |  November 16, 2008 at 2:30 am

    nice, cool, …I have also a nice blog with recipes for cooking. I am from Slovakia and the site will be translated via google translate.The site is devoted to culinary recipe.http://www.irecepty.com

  • 4. gaga  |  November 16, 2008 at 4:42 am

    Ooooh, nice! What a great sauce. You can use it on so many things!

  • 5. Donal  |  November 17, 2008 at 9:07 pm

    hey gabriel- thanks for the comment, I’ll have to check out your blog! 🙂hey gaga- I know I’m hooked, I have to stop myself using it!

  • 6. Daily Spud  |  November 18, 2008 at 1:08 pm

    Mmm, that sounds good. I’m a chutney/relish/pickles kind of girl, so I might have to add that chili jam to the collection!

  • 7. Michelle  |  November 30, 2008 at 11:38 pm

    I made this the day before yesterday and now my boyfriend and i are finding stuff to put this relish on! Haha it’s an awesome recipe thank you so much for sharing it! Thanks to Auntie Annie too haha!

  • 8. Melissa  |  December 16, 2008 at 3:33 am

    What a neat recipe! I make these meatballs all the time that have grape jam and chili sauce. Maybe I should try this sometime instead of the grape.

  • 9. kimberleyblue  |  August 20, 2009 at 5:42 pm

    i've been wanting to try jarring for quite some time now – this sounds like a great recipe to start with!

    sounds like a great combo of flavours.

  • 10. Anonymous  |  October 3, 2009 at 5:39 pm

    Donal, how long will it keep in the fridge ?…planning my christmas pressies already !!!!



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