Sweet Chili Jam

Makes 4 cups 

Ingredients 

• 600 grams large red chilis such as Poblano or Jalapeno 

• 2 cm long piece of fresh ginger 

• 3 large cloves of garlic 

• 1 ½ cup rice wine vinegar 

• ½ cup water 

• 1 ¼ cups golden sugar – you can use raw sugar, but it won't dissolve as fast as golden sugar 

• 2 heaped teaspoons corn flour 

• ½ cup water 

Method

1. The first thing you need to do is organise what jars (or bottles) and lids you are going to put the jam into. 

2. You will also need to gather a small bowl, a funnel, a heatproof jug, a ladle, tongs, a tea towel or clean cloth and a wooden board to place the hot jars on. I find I can get a bit flustered when it is time to jar the jam, so it helps me immensely if I am organised with everything I need to complete the job. 

3. Wash your jars, lids and equipment in hot soapy water and place aside.  

4. Remove the stems from the chilis and cut each one into 5 or 6 pieces, leaving the seeds in. Place in a food processor with the chopping blade attached. 

5. Peel the skin off the ginger and garlic and cut into small pieces. Add to the food processor with the rice wine vinegar and the first measure of water. 

6. Blitz until finely chopped – you will need to scrape down the sides every now and then and blend a few times. You want all the pieces of chili, ginger and garlic uniformly cut into tiny pieces. 

7. Place the chili mixture into a medium sized heavy based pot and bring it to the boil. Simmer on medium heat for 10 minutes with the lid on, removing the lid only to stir once or twice. 

8. Add the sugar and stir with a wooden spoon until the sugar is completely dissolved. Bring the jam back up to the boil and simmer on medium heat for a further 30 minutes, stirring every now and then and ensuring the jam isn't sticking to the bottom of the pot. I usually have the lid resting on top at this point to ensure the chili pieces are cooking through properly, but use your discretion - if there seems to be too much liquid towards the end of the cooking time, remove the lid to allow it to cook off.

9. During this time, you will begin to prepare your jars. I sterilise them by first placing them into a sink of piping hot water and then into an oven set to its lowest temperature, for about 15 minutes.  I would usually put them into the oven when I am halfway through cooking the jam after the sugar is added. 

10. While the jars are heating in the oven, take the small bowl out of your equipment stash and put the lids and the scoop end of the ladle into it. Top with boiling water to cover the lids and ladle scoop. Use the boiling water to pour inside and over the heatproof jug and place it on the bench with the wooden board and tea towel. You are now ready to jar the jam.  

11. Combine the remaining ½ cup of water and cornflour in a small cup and stir with a teaspoon until fully mixed. 

12. Once the jam has cooked for 30 minutes remove the lid and turn up the heat so it is boiling rapidly. Pour the cornflour and water mixture in and stir through until it begins bubbling again. Cook for a further minute until it has thickened then turn off the heat. 

13. Remove the hot jars from the oven and place on the wooden board. Place your funnel over the neck of the first jar and carefully ladle the hot jam into the hot jar until it is full. Using tongs, get the lid out of the bowl of hot water and screw it onto the jar, ensuring it is tight. Turn the jar upside down on your board. Repeat until all the jars are filled, using the clean cloth to wipe residual jam from the outside of each one.  

14. The next morning flip your jars back up the right way – the lids should have pushed down indicating they are sealed. Clean the outsides of the jars with hot soapy water if needed, and store. 

Recipe notes

• You can use this jam straight away, but the flavours will develop and it will become spicier if stored in a dark cool place and left for a month or so. 

• I have put this jam into bottles before, just be aware that if you do it will thicken over time and it may be hard to get that last bit out of the bottle!