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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) 2½ cups caster sugar ½ cup water finely grated zest of 4 limes ½ cup rice vinegar 3 tbsp fish sauce 1 tsp soy sauce
© Annabel Langbein Media
Sterilise a 2-cup screw top jar and its metal lid.
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.
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.
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 cucumbers, celery and carrots.
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