Chilli jam

Name: Chilli jam
Yield: Makes 2 litres/64 fl oz
Cuisine: Australia
Ingredients: 8 large brown onions, chopped; 15 large cloves garlic, chopped; 1.5 kg/3 lb large red Chinese chillies, chopped; 300 g/9½ oz red birds-eye chillies, chopped; 125 g/4 oz palm sugar/jaggery, shaved; 125 g/4 oz palm sugar/jaggery, shaved; 300 ml/10 fl oz Tamarind Liquid; 1 litre/32 fl oz vegetable oil; extra vegetable oil, for sealing

Preparation info

Makes
2 litres

Difficulty
Complex

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1.5 kg/3 lb large red Chinese chillies, chopped
300 g/9½

Australian
Oceania
Australia
Preserve
Vegan
Gluten-free

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