This chilli jam is quite a treat! It has a little sweetness, plenty of tang, warm, mallow spices and as much fire as you want!
It’s perfect for anyone who, like myself, has a chilli plant in their garden fruiting prolifically and best of all there is no end to its uses. Whether on fried eggs, in a sandwich, with a bbq or added to a cheese platter, this chilli jam is sure to please.
I encourage you to use any chillies you have to make this recipe. I had a massive harvest of small orange Bulgarian Carrot chillies that I used to make the jam pictured. To give you an idea of quantity, I used 18-20 small chillies where I would other times use 6 large chillies. You want to make sure you have plenty of chilli flesh in the jam. The easiest chillies to use, however, are long red chillies with a bit of flesh to them. Once you have your chillies, it’s good to size up their heat. Cut the stalk or top end off one of your chillies and briefly touch it to your tongue. If it knocks your socks of, it would be best to seed most if not all of your chillies. If it’s fairly mild then chop them up with the seeds. This is of course personal preference, on how hot you want your jam.
The only type of chilli I wouldn’t recommend is very hot, very small chillies, as you’ll be forever trying to seed and chop enough chillies to get the flesh you need.
6 large red chillies (or whatever you have)
2 cloves garlic
700g ripe tomatoes, roughly diced or 450g can diced tomatoes
40 ml olive oil
85 ml white vinegar
¼ cup white sugar
2 tsp mustard seeds
1 tsp turmeric, ground
1 tsp cumin seeds
1 tsp fresh ginger, finely grated
1. Seed your chillies as desired and slice them into strips lengthways. Skin and finely slice the garlic. Add the olive oil to a medium sized pot over a medium/high heat.
2. Add the turmeric, mustard seeds, cumin seeds and ginger and fry until the seeds start to pop. Add the chilli and garlic and fry for 2-3 minutes.
3. Add the tomatoes, sugar and vinegar. Bring to the boil and simmer for 1 – 1 ½ hours until the jam has thickened and reduced.
4. Meanwhile, preheat the oven to 200 degrees and when the jam is just about ready wash and rinse a jar in warm water. Place it right side up on a tray in the hot oven and heat until it is dry. Take the jar out of the oven and fill with jam and seal immediately.
This makes roughly 300g of chilli jam. The jam will keep refridgerated in it’s jar for up to a month. Though in our house it’s never so lucky!