Chilli jam

I made my first lot of Christmas presents for some friends on Saturday night. This fantastic recipe came from the fantastic book A Home Companion by Wendyl Nissen. The jam is super easy to make and smells and tastes wonderful. The jam is kind of like a sweet chilli sauce.

chilli_jam_nzHow to make chilli jam:

4 cloves garlic, peeled and chopped

1 tablespoon ginger, peeled and chopped

3 fresh chillies, chopped

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

50 ml red wine vinegar

500g tomatoes, chopped fresh or tinned

1 tablespoon fish sauce (I used vegetarian oyster sauce)

75g brown sugar or palm sugar

1/2 tablespoon turmeric powder

A handful of coriander, chopped

Grind the garlic, ginger, chillies, cumin, mustard seeds and red wine vinegar into a paste in a blender.
Pour paste into a heavy bottomed sauce pan. Add tomatoes, fish sauce, sugar and turmeric.
Simmer on a low heat for 40 minutes until it looks like a sauce. Add the coriander.
Sterilise the jars (I pour boiling water in clean jars).
Pour chilli jam into the jars while hot. 
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