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Chilli jam
Preparation info
- Makes
2 litres
- Difficulty
Complex
Appears in
Published 2001
Ingredients
1.5 kg 3 lb 300 g 9½
Method
- Blend chilli, onion, garlic and oil to a smooth paste in a food processor.
- Cook paste in a wide, heavy-based pan over low heat until dark red — this will take up to 12 hours of continuous slow cooking and occasional stirring.
- Stir in tamarind liquid and palm sugar and cook very slowly for 2 hours more.
- Spoon into sterilised jars, cover with
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