With everyone in food blog world having an abundance of chillies at the moment, I thought I would post my Chilli Jam recipe. Now I know your probably thinking CHILLIES and JAM, really doesn’t go together, but really it should be called Sweet Chilli Jam. My mum got the original recipe from a Doctor, in fact an Anaesthetist at her work…
Basically I have kept the same recipe (more chillies, garlic and ginger), but cook it for different amounts of time to get the consistency that I want. I usually cook it until it is a jam consistency. I know what it looks like when it is right, but the basic instructions should see you making a pretty good batch! If I want, what can only be described as the yummiest sweet chilli sauce, I don’t cook it as much… it is still wonderful sweet and hot! 🙂 Never buy sweet chilli sauce again! I often buy tomatoes when they are juicy ripe and in season (when I don’t have enough in the garden) and chop them up into 1kg lots and pop them in the freezer so that I can make Chilli Jam all year around (I also do the same with the Chillies)
Speaking of hot, this chilli jam is as hot as you like it! It all depends on the chillies you use. I always take the seeds out and it has a pleasant warmness. I often make a HOT batch by leaving the seeds in and adding extra chillies for some of my “I Like It Hot Liz” friends. You can experiment with the stickiness and the hotness at your leisure. When cooked to Jam consistency, it only makes four small jars, and you shouldn’t make a double batch, as I have tried and it never turns out the same! I hope you enjoy this wonderful combination and have fun making it the way you like it!
Please note that if you are allergic to fish/shellfish etc, you can substitute the fish sauce with Tamari (a wheat free soy). I have made it for friends this way and they love it. However, I’m still a big fan of the fish sauce, it makes it more Thai authentic!
7– 10 Chillies chopped and seeded
1 kg of ripe tomatoes chopped
2 – 3cm piece of ginger finely chopped or grated
50ml fish sauce
200ml red wine vinegar
600g white sugar
4 – 5 cloves garlic finely chopped or grated
1. Put all ingredients into a large sauce pan and mix together
2. Stir on a low heat until sugar has dissolved.
3. Bring mixture to the boil and simmer with the lid on for 45 minutes then take the lid off and continue to cook for another 30 – 45 minutes, stirring occasionally with a wooden spoon checking every 5 – 10 mins to get it to the consistency you like. (This is where you decide how thick you want your Jam/Sauce to be)
4. To check to make sure that it is the consistency you like, place a small plate in the freezer and after about 1 hour of cooking, place a small amount of mixture on the frozen plate and feel what the consistency is when it is cooled. Replace the plate in the freezer and continue to do every 5 minutes until it reaches the consistency you desire. (Cooking time will depend on how large the surface area of your pot is.)
5. Pour mixture into sterilised jars and seal immediately. If the jars seal correctly, (the centre seal pops down) you can keep this in the cupboard for up to a year and opened in the fridge for up to 6 months (it never lasts that long in our house). I have found one jar lost in the back of the preserve cupboard that was over 2 years old and I opened it; ate it and it was still perfect!!!
Makes about 4 – 5 small jars
1. Place garlic, ginger and chillies (seeded or not) into Thermomix Bowl and Chop for 10 seconds/speed 8.
2. Place 1 kg of halved or quartered tomatoes (remove stalk centre) and chop for 40 seconds/speed 10.
3. Put all other ingredients in the Thermomix bowl and cook 60 minutes/100 degrees/speed 1 with Measuring Cap removed and the TM basket on the mixing bowl lid.
4. Remove TM basket from the mixing bowl lid (DO NOT replace Measuring Cap) and cook for another 75 minutes/100 degrees/speed 2 for jam, another 60 minutes/100 degrees/speed 2 for sauce.
FOR THE TM31 I just made it 19/11/2014 and used Varoma setting 70 minutes/Varoma/speed 2, and its done! 🙂
Amended 19/11/2104 FOR THE TM5 60 minutes/120 degrees/speed 2 for Sauce, then check consistency for Jam as it may only need another 10 minutes/120 degrees/speed 2. It depends on how thick you want it or no extra time depending on how watery your tomatoes are!
I know that this seems like a long time, but it needs it to develop the flavours and come together like a jam should (it will be worth it in the end)
5. Pour mixture into sterilised jars and seal immediately. If the jars seal correctly you can keep this in the cupboard for up to a year and opened in the fridge for up to 6 months (it never lasts that long in our house).
I use the Chilli Jam on almost everything. I marinate meat in it; I put it in stir fries especially when I do Thai inspired dishes; I love it with a steak: with vegetables; with chicken; with tofu; really with anything you like! I hope you enjoy this delicious mix of hot and sweet as much as I do!