Chilli Jam is a recipe I found in a M&S Christmas book a few years ago and I make some as presents most year. It’s super hot and makes a great gift for those people who like to add an extra kick to their meals. The wonderful bright red colour also makes it look lovely in a jar without any need for wrapping.
Chilli Jam Ingredients
- 750g Red chillies
- Vegetable oil for frying
- 3 Large onions
- 16 Shallots
- 10 Cloves of garlic
- 50g Fresh ginger
- 200g Palm sugar
- 85g Tamarind pulp
- 80ml Fish sauce
The method is very straight forward but you need to keep an eye on it for a while to make sure it doesn’t burn so plan to be in the kitchen for a couple of hours.
- Roughly chop the chillies, fry until soft and leave to drain on kitchen paper. The original recipe says to deep fry but I tend to half the recipe and then fry in a frying pan with about 1/2” of oil so it doesn’t waste so much oil.
- Repeat for the (roughly chopped) onions and shallots and (finely chopped) garlic and ginger.
- Blend all the vegetables with a cup of the cooking oil in a food processor and pour into a heavy bottomed saucepan (or put the veg and oil in the saucepan and use a stick blender).
- Cook for 10 minutes on a low heat while stirring then add the sugar and stir to dissolve.
- After another 10 minutes add the tamarind and fish sauce and leave on a very low heat stirring occasionally to prevent it sticking and burning for up to 2 hours while it thickens and turns a dark red colour.
- Pour chilli jam into sterilised jars.
Useful Affiliate Links:
The Book People have a great range of Chutney and Jam books.