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http://www.lifestylefood.com.au/recipes/10815/chilli-jam

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Chilli Jam

You can make this as fiery as you can handle! It's delicious with BBQ'd Steak or Sausages or use as a dipping sauce for Spring Rolls etc.

Ingredients

Method

  • 1.

    Method

  • 2.

    1. Put the chillies, whole tomatoes, including the skin and seeds, ginger, fish sauce and garlic into a blender or food processor and blend to a purée.

  • 3.

    2. Put the vinegar and sugar into a medium saucepan, add the purée from the blender and slowly bring to the boil, stirring frequently and removing any scum that may come to the surface.

  • 4.

    3. Cook for 30 /40 minutes, stirring frequently until a 'jam' consistency is reached.

  • 5.

    4. Taste the jam and add more sugar to sweeten or more vinegar if it is too sweet. Keep tasting until you get the balance right. Just before serving add the chopped coriander and the lime juice.

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Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Chilli Jam.

 
 

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5 comments • 1 rating
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Posted by COOKING_MAMA™Report
hmmmm im not a chilly person, but friends and family are, wonder if i could impress with this!!!! i will try id say my mum would be in heaven!
Posted by Jennie69Report
Delicious chillie jam recipe Wendy, love it served with cheese and crackers
Posted by N/AReport
Hi Wendy, I have just read your recipes and they all sound wonderful and I'm looking forward to making them. We have a close circle of friends, who are all foodies like us and at Christmas I like to cook their Christmas gifts. So this year I have decided to make relishes, chutney and jams, and I would love to make your Chilli Jam and I was wondering how long this can be kept for in sterilized jars. Hope you and your family have a wonderful and great food packed Christmas. Looking forward to your reply.
Posted by eatdrinkMIReport
Yum, this looks like a great chilli jam recipe Wendy, think I might have a go at this one for my BBQ this weekend!
Posted by jackicamReport
I love this kind of sauce on Chicken. I guess it's not exactly for the jam and cream set : ) Thanks for the recipe.
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