CHILLI JAM


Processing: Boiling Water Bath 10 minutes 
Storage: 12 months+ 
Yield: 8-9 cups per batch 
         
Ingredients:
2kg (4.4lbs) roma tomatoes
6-12 red chillies, de-seeded
2 birds' eye chillies, de-seeded (optional)
6 cups sugar
1/2 cup lemon juice (fresh or bottled)
1/4 cup apple cider vinegar
1 1/2 tablespoons minced garlic
2 teaspoons salt
6 tablespoons (2 packets) powdered pectin (i.e. JamSetta)
        
Method:
  1. Wash tomatoes and chillies. Drain. Cut chillies in half and discard seeds. Place tomatoes and chillies onto an oven tray in a single layer and grill until skins blister. Remove from oven, cover with a cloth and cool to touch. 
  2. Prepare jars by submerging in water and boiling for 10 minutes.
  3. Puree chillies in a blender and place into a large pan. Press tomatoes through a sieve (or tomato press) to discard seeds, placing tomato puree into the chilli pan with the remaining ingredients
  4. Heat jam mixture slowly, dissolving sugar over medium heat then bring to a rolling (foaming) boil and boil hard for 1 minute. Puree for a smooth consistency, if desired.
  5. Place lids into boiled water to warm through.
  6. Fill hot jars with hot jam to 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal with the warmed lids.
  7. Submerge sealed jars in water and boil for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  8. Next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
    
Notes:
  • Increase heat in your chilli jam by adding extra chillies, or using a hotter chilli variety;
  • Try using a different type of vinegar i.e. balsamic or red wine vinegar;
  • Try adding an inch of ginger, grated into the jam;
  • Add the zest of a lemon into the jam;
  • Try using lime juice instead of lemon juice;
  • Use lime juice (and zest) with 1/4 cup chopped fresh coriander (cilantro) leaves in the jam.
      
Serving Ideas:
  • Serve with cooked beans such as black beans or pinto beans;
  • Add chilli jam into your favourite Thai, Indian or Mexican recipe;
  • Combine with coconut milk (or coconut cream);
  • Add into a curry or stir-fry;
  • Serve with rice (or noodles);
  • Mix with butter and rub onto cooked corn cobs;
  • Drizzle tomatoes with warmed chilli jam as part of a salad;
  • Satay sauce: heat a spoonful of chilli jam with a few spoonfuls of peanut butter, milk and a teaspoon of soy sauce together until thick. Adjust ingredients to taste.

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