Chilli Jam is one of those beautiful, versatile sauces that works so well with so many things. It can be spread on sandwiches, smeared over steak and seafood, poured over salads, spooned over cheese and a hundred other uses. The great thing about this recipe is that you can control how spicy it is. I decided to make mine medium, with a nice swift kick in the back of the throat! But I've written detailed instructions for how to achieve the right amount of spicy for you.
3 x banana chillies, seeds and pith removed and diced
6 x long red chillies
6 x birdseye chillies
1 onion, finely diced
3 cloves garlic, finely chopped
1 x 5cm knob ginger, finely grated
2 red capsicum, roasted, skin, seeds and core removed
2 tomatoes, blanched, peeled and deseeded
1/2 cup caster sugar
1/2 cup brown sugar
1/2 cup white vinegar
1/4 cup water
1/2 lemon, juiced
Step 1 a - For a mild jam, remove the pith and seeds from all long red and birdseye chillies, then slice thinly. Set aside.
Step 1 b - For medium jam, remove the pith and seeds from half the long red and birdseye chillies and slice all thinly. Set aside. (This is how I prepared my chilli jam)
Step 1 c - For hot jam, do not remove the seeds and pith from any of the long red or birdseye chillies. Slice all chillies thinly and set aside.
Step 3 - Heat a good whack of olive oil in a large saucepan. When hot, add onion, garlic and ginger and fry until onion is well cooked and starting to caramelise slightly.
Step 4 - Add remaining ingredients and stir until sugar has dissolved. Bring to boil and cook for about 5 minutes.
Step 5 - Reduce heat to low and simmer uncovered until sauce has reached a thick, jam like consistency. This may take a few hours.
Step 6 - Cool jam and store in an airtight container or jar for up to one week in the fridge.