Chilli Jam

Name: Chilli Jam
Yield: Makes about 1.25 litres (5 cups)
Cuisine: Australian
Ingredients: 2 tsp balsamic vinegar; 1 tbsp Thai fish sauce; 60 ml (¼ cup) shiraz red wine vinegar; 1 kg canned diced tomatoes; 500 g bottled roasted capsicum, drained well; 15 g knob ginger, peeled, finely grated; 2 garlic cloves, crushed, finely chopped; 1 fresh long red chilli, coarsely chopped; 255 g (1¼ cups, firmly packed) brown sugar

Preparation info

Makes about
1.25 litres

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 fresh long red chilli, coarsely chopped
2 garlic cloves, crushed, finely chopped
15 g

Oceania
Europe
United Kingdom
Australia
Sydney
Preserve
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Place the chilli, garlic and ginger in a food processor. Process until minced. Add the capsicum and process until almost smooth. Transfer to a large saucepan over medium heat. Stir in tomato. Simmer for 10 minutes.
Add the red wine vinegar, fish sauce and balsamic vinegar. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer, stirring every 5