Beware - heat can depend drastically depending on chillies and your love for heat! 


1 head garlic, cloves peeled
6-8 long red chillies, roughly chopped
3 thumb-sized pieces (200g) fresh ginger, peeled and roughly chopped 
2 double kaffir lime leaves, deveined (optional)
2 ½ cups caster sugar
½ cup water
finely grated zest of 4 limes
½ cup rice vinegar
3 Tbs fish sauce 
1 tsp soy sauce


Sterilise a 2-cup screw top jar and its metal lid.

1. Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste. Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
2. Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
3. Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. Once opened, store Chilli Jam in the fridge. It will keep for months.

Serve with meat or cheese or as a dip with vegetables.

'Recipe credit: Annabel Langbein'

Chilli Jam

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