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Chilli Jam
My kitchen is never without a bowl of this.
It is an ideal substitute in recipes for shop-bought sweet chilli sauce. I use it as a dipping sauce for spring rolls, wontons and tempura or to drizzle on to the plates of Oriental dishes. Add a tablespoon to your favourite stir fry or brush on to firm white fish fillets before grilling for a fantastic glaze. Leave in the chilli seeds if you like things mega spicy.
Ingredients
- Makes about 225 ml/8 fl oz
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 mild red chillies, seeded and cut into julienne (long thin strips)
- 200 g/7 oz caster sugar
- 225 ml/8 fl oz white wine vinegar
Chilli Jam
Place the chillies in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for about 10 minutes or until reduced by half. Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film. Place in the fridge and use as required. It will keep for up to six months.