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Chilli Jam by Kim

April 4, 2012 @ 20:02 By Gavin Webber 10 Comments

What do you do when you have a few of these red chillies left over from preserving?

Well you make some chilli jam of course!

Kim found a recipe that she really wanted to try out, and being her first time at preserving, I assisted and coached her through the process.

Firstly we visited the local green grocer and bought up 2kg (4.4lbs) of ripe tomatoes.  I cored them all, put them in a large bowl and poured boiling water all over the top so the skins would come off more easily.

Once you have peeled the skins off you then chop the tomatoes roughly and place them in a big bowl.

Then you pour in 1kg (2.2lbs) of white sugar,

until covered,

Then you give it a big stir, then cover and leave overnight in the fridge or cold place.

Now, as Kim was in charge of the jam making, and as it was her first time, she forgot to take any more pictures due to all the excitement.  A bit of a shame, but I will just have to describe the rest of the process in words.

The next day, she chopped up 12 long red chillies and left the seeds in a few for a bit of bite, then transferred the tomato and sugar mixture to a large pan.  She added the chillies, 6 tablespoons of lemon juice, 2/3 cup of white wine vinegar, 4 teaspoons of sea salt, 4 teaspoons of fish sauce and brought it to the boil and stirred the jam occasionally.  After reducing the heat and simmering for about 2 hours, she thought that it was thick enough.  Just so you know, I was at work, and fielded at least three jam making questions via the phone to help her along!  If you want to make less, then simply halve the recipe.

To finish it off, she sterilised some jars in the hottest wash in the dishwasher, and made sure that the lids were spotless.  The hot jam is poured into the hot jars, and sealed tight.  Make sure that the little button pops, and those that do not, place in the fridge and use first.  Makes about 5 medium jars.

All of the lids popped on ours, and there was little left over so Kim put it in a ramekin and we had a little with Feta and crackers after dinner last night.

I must say that for her first try at jam making, Kim is a natural.  The taste is fantastic, and it has a great savoury taste with a bit of a kick.  I smothered two veggie pies that Kim made in it and ate them for lunch.

So, if you have a glut of red chillies, you could do no better than giving this recipe a try.  It is well worth the effort, and I dare say that it goes with most roasted meats and any type of veggie dishes. From experience it was delicious with my home made Feta!

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Filed Under: Preserving, recipes, vegetables

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About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Kimmie says

    April 4, 2012 at 22:15

    I picture this drizzled over brie or camembert on crackers mmmmm delish! Thanks for the recipe Gav and Kim will give it a whirl!

    Kimmie
    x

    Reply
  2. gardenglut says

    April 4, 2012 at 23:58

    Yum. I am very partial to growing chillies and preserving them. Tried several recipes on my blog this year. The other thing you could try is making your own Thai-style red and green curry pastes.There is a recipe on my site.

    I also made a sweet one like yours that has apple and capsicum in it.

    Love your recipe, and your chillies look very cute.

    Reply
  3. Mickle in NZ says

    April 4, 2012 at 23:23

    what a great recipe – I like the inclusion of the fish sauce. Well done Kim!

    Reply
  4. bbarna says

    April 5, 2012 at 00:57

    That looks great! Good job Kim! This looks like it would be good with meat or fish as well. We often drizzle Thai sweet chili sauce on our grilled salmon.
    Happy canning!
    Barb

    Reply
  5. Theanne says

    April 5, 2012 at 07:00

    Lovely…I know that it’s a delicious accompaniment to many dishes!

    Reply
  6. wombat064 says

    April 5, 2012 at 19:00

    Well Done Kim….cant let Gav have all the fun now can we xxxx

    Reply
  7. bayside gardener says

    April 6, 2012 at 07:41

    Well done Kim. You’ve made something really delicious. Next time you have poached eggs, pop a little chilli jam on the side. The combination of yolk and chilli is divine.
    Cheers
    Anita.

    Reply
  8. Stuart Gardiner says

    December 8, 2013 at 06:08

    Hi, Is this 2 to 3 cups of white wine vingar or two thirds of a cup?

    Reply
    • Gavin Webber says

      December 8, 2013 at 06:58

      Hi Stuart. That is two thirds of a cup.

      Reply

Trackbacks

  1. 9 Ways to Preserve Your Excess Produce - The Greening of Gavin says:
    July 8, 2015 at 20:58

    […] Turning fruit and some vegetables into jam and jellies is a great way to preserve the essence of these fruits.  The addition of pectin and sugar convert the heated fruit into a viscous liquid that can be poured (or strained for jelly using a jelly bag) into hot sterilised jars with pop-top lids and/or water bathed if you want to be a bit safer.  My favourite jams are Marmalade, Strawberry, Fig, and Chili! […]

    Reply

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An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family's Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.

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