This is a favourite recipe of our family, a jar of Annabel Langbein's chilli jam in the fridge is so handy. It can elevate a toasted cheese sandwich into the stratosphere or placed on top of chicken thigh cutlets and baked in the oven, to a dish that looks like you have been prepping all afternoon. I have an abundance of chillies in my garden in late Autumn, they're mixed varieties with varying heat, luckily our family like the "hotter the better" so none of my jam's are exactly the same. Using long chillies as in the recipe below lessen the heat, but if you want to cool it down further, replace some chillies with red capsicums.
Ingredients
6-8 long red chillies, coarsely chopped
150g fresh ginger, peeled and coarsely chopped
2 kaffir lime leaves, deveined and coarsely chopped (if available)
1 head of garlic peeled
finely grated zest of 4 limes
2 1/2 cups caster sugar
1/2 cup water
1/2 cup rice vinegar
3 Tablespoons fish sauce
1 Teaspoon soy sauce
Method
Sterilise jars with metal lids, approx 2 cups capacity
In a food processor, combine chillies, ginger, kaffir lime leaves and garlic. Wizz to a coarse paste. Place this in a large pot with all remaining ingredients.
Stir over a medium heat until sugar dissolves. Boil for about 15- 20 minutes stirring occasionally, should reduce by a third. It will bubble up like jam.
Carefully pour the hot chilli jam into the warm sterilised jars, seal with lid.
Once opened store in the fridge.
Mamma Marmalade