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