Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

We sell chilli jam under the Paramount label and love it for its strong, addictive personality. I always have it at home, too, as well as at the Restaurant, as it is one of the most versatile concoctions imaginable. As mentioned in Paramount Cooking, I’ve been known to spread it on toast! More usually, however, I’ll add it to coconut-cream based sauces for poultry or fish, use it as a straight condim