Chilli jam
- Published: 30 Sep 12
- Updated: 18 Mar 24
This chilli jam recipe is quick and easy to make and is the perfect edible gift
-
Makes about 1 litre
-
Hands on time 5 mins, plus 50 mins cooking time
Advertisement
Ingredients
- 3 medium red chillies, roughly chopped
- 6 garlic cloves, crushed
- 2 large thumb-size pieces of fresh ginger (about 60g), roughly chopped
- 1kg ripe tomatoes (about 8 medium tomatoes), halved
- 450g demerara sugar
- 3 tbsp Thai fish sauce (nam pla)
- 2 tbsp balsamic vinegar
- 120ml red wine vinegar
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
- Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn’t catch and burn at the bottom of the pan.
- When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.
Recipe continues after advertising
Advertisement
- Recipe from October 2012 Issue
Nutrition
PER TSP
Nutrition: per serving
- Calories
- 10kcals
- Fat
- None
- Protein
- 0.1g
- Carbohydrates
- 2.5g (2.4g sugars)
- Fibre
- 0.1g
- Salt
- Trace salt
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
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
Fantastic chilli jam and so easy to make. I can’t make enough to keep up with all the family asking for a jar!