This year I grew these hot wax (v hot) chillies from seed and I was determined to make them last through the winter – so chilli jam it is! What with all the gorgeous tomatoes in the markets right now, and my puny sour green babies (self-seeded by the birds and only imparting slugs into my veg patch – they had to go!) a bulkier offering than chilli sauce is required. So this is a merger of a couple of recipes that gives the best of all worlds. I like the onion, garlic and ginger to give it a thicker consistency. Leave at least a month before dolloping on your cold meats, cheese or curries for a little extra spice!
Makes 5-6 jars of various sizes (small ones good as gifts)
2 tbsp sunflower oil
500g onions, chopped
4 garlic cloves, finely chopped
1kg tomatoes, skinned & chopped
6 red chillies, deseeded if you must ( I didn’t) & chopped
2 inches of ginger peeled and chopped
2-3 tbsp fish sauce (to taste)
2 tbsp tomato purée
1-2 tsp paprika (to taste)
300ml white wine vinegar
250g granulated sugar
Salt & pepper
- Heat the oil in a preserving pan and fry the onions very gently, stirring now and then, for 10 minutes to soften. Add the tomatoes, chillies and stir.
- Add the rest of the ingredients and season. Cook, uncovered, for 1 hour, until thickened.
- Ladle into hot sterilised jars. Press out any air with a knife. Seal with sterilised lids. Leave to cool, label and leave for 4 weeks before using.