Chili jam

Time

25 minutes total: 15 minutes attended, 10 minutes unattended

Storage notes

Keeps in the fridge in an air-tight container for up to 5 days; freezer for 3 months

Difficulty

very easy

Yield

300 g (servings 6 –8)

Ingredients

Weight

Volume

Procedure

Garlic, roughly chopped

16 g

4 medium cloves

Ginger, peeled and roughly chopped

12 g

2" / 5.1 cm piece

Chilli, small red, deseeded and roughly chopped

12 g

3 small

Chilli, long red, deseeded and roughly chopped

72 g

5 medium

Water, cold

40 g

2 tbsp + 2 tsp

Place in the bowl of a food processor or blender and blend to a paste.

Transfer to a saucepan.

Caster sugar

50 g

¼ cup

Fish sauce

72 g

⅓ cup

Lime juice, fresh

60 g

¼ cup \ 2 medium

Add to pan and bring to boil.

Reduce heat and simmer until thick, about 12 minutes.

Set aside to cool.

Notes

Control the level of heat by the amount of small red (birds-eye) chilli that you use. Also, leaving the seeds and white membrane in the small chilli will also dramatically increase the heat level.

Making ahead

Prepare all the ingredients in process A and store in an air-tight container. The whole recipe can also be made ahead and stored in an air-tight container until service.

Food pairings

Steamed fish

Nutrition

Serving size 50 g; calories 45 kcal, kilojoules 188 kJ, protein 1 g, carbohydrates 10.5 g, sugar 8.7 g, fat 0.1 g, saturated fat 0 g, unsaturated fat 0 g, trans fat 0 g, fiber 0.3 g, cholesterol 0 mg,

Type condiment sauce

Author bhsimon

Yield

Servings

–

Serving size 38–50 g

Serve	Per serve
Energy (kcal)	45
Energy (kJ)	188
Protein (g)	1
Fat (g)	0.1
Carbs (g)	10.5
Sugars (g)	8.7
Fiber (g)	0.3
Sodium (mg)	848.4
Cholesterol (mg)	0

Full details