Chilli jam with ginger and lemongrass

Chilli jam with ginger and lemongrass

This brilliant condiment recipe captures the flavours of the East, and will keep for up to a year.

Chilli jam with ginger and lemongrass

  • Serves icon Makes about 1 litre
  • Time icon Ready in 1 hour 20 minutes

This brilliant condiment recipe captures the flavours of the East, and will keep for up to a year.

Nutrition: per serving

Calories
40kcals
Fat
trace (no saturated)
Protein
0.2g
Carbohydrates
10g (10g sugar)
Salt
trace

Ingredients

  • 1kg ripe tomatoes, washed
  • 8 long red chillies, 4 left whole, 4 deseeded, plus extra whole chillies to decorate jars
  • 6 garlic cloves
  • 2 lemon grass sticks
  • 2 thumb-sized pieces fresh ginger, peeled
  • 200ml red wine vinegar
  • 600g golden caster sugar
  • 6 star anise
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Roughly chop half the tomatoes and put into a blender. Roughly chop the chillies, garlic, lemon grass and ginger, then add to the blender. Pour over 60ml vinegar and whizz until blended and smooth. Tip into a large wide pan. Add the remaining vinegar, sugar and star anise. Cook over a medium heat, stirring, to dissolve the sugar.
  2. Increase the heat and bring to the boil. Dice the remaining tomatoes, add to the pan (the pectin in the seeds helps the jam set), then reduce the heat. Simmer for about 1 hour, until it has reduced and thickened.
  3. To test if it’s set, pop a saucer into the freezer for a couple of minutes. Spoon a little chilli jam onto it, cool, then run your finger through it – the surface will wrinkle if the jam is at setting point. Continue simmering the jam if it doesn’t set, and repeat the saucer test. Divide the hot jam among sterilised jars, seal, and set aside to cool.
  4. Stick red chillies onto brown labels, and attach to each gift with thin rope. Explain on the back that the jam can be stored in a cool place for up to 1 year. Keep covered in the fridge for up to 6 months after opening.

Nutrition

Nutrition: per serving
Calories
40kcals
Fat
trace (no saturated)
Protein
0.2g
Carbohydrates
10g (10g sugar)
Salt
trace

delicious. tips

  1. You’ll need some jars with tight-fitting lids.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Sweet chilli jam

Our sweet chilli jam makes a gorgeous gift for people...

Save recipe icon Save recipe icon Save recipe

Tomato and sweet chilli jam

Use that glut of cherry tomatoes to make this sweet...

Save recipe icon Save recipe icon Save recipe

Chilli jam

This chilli jam recipe is quick and easy to make...

Save recipe icon Save recipe icon Save recipe

Apple recipes

Lemongrass, apple, lime leaf and chilli jelly

Cherie Denham’s zingy jelly is naturally set with the pectin...

Save recipe icon Save recipe icon Save recipe

Low-fat desserts

Apple, calvados and rosemary jelly

An autumnal jelly recipe that is well worth the wait,...

Save recipe icon Save recipe icon Save recipe

Jam recipes

Apple and herb jelly

Try this unusually herby apple jam recipe spread thickly on...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.