We had a mini glut of chillies following the small crop of our own being suddenly boosted by gifts from friends who had a greenhouse full! A chilli jam seemed like the best course of action – chilli, garlic & ginger jam to be precise.
It’s a very flexible preserve suitable for adding to Indian, Chinese or Thai dishes – lightly brushing on barbecued meats & vegetables – or giving cheese on toast a real kick! The cooking process filled the house with wonderful aromas and these little jars of intense flavour are excellent additions to the store cupboard or larder.
Chilli, garlic, ginger jam
Ingredients
- 12 chillies choose from finger/cayenne, serrano, jalepeño etc depending on how mild or fiery you like it
- 1 large or 2 small garlic bulbs
- 75 g ginger
- 75 ml rice wine vinegar
- 75 ml water
- 1 lime juiced
- 150 g palm sugar crumbled or soft brown sugar
Instructions
- Peel the garlic and ginger and de-stalk the chillies (don't remove the seeds) before pulsing in a mini-processor for about 20 seconds
- Add the purée to a medium-sized saucepan with the vinegar, water, lime juice and sugar
- Warm on a low heat and stir until the sugar dissolves
- Turn the heat up to high and boil rapidly for 10 minutes
- Decant into sterilised jars before securing the lids tightly
