Search This Blog

Monday, 23 May 2011

Chilli Jam

As I used about 10 times the recommended amount of chilli, this wasn't ridiculously hot. Cleaning the chilli's was a bit time consuming but the result was a flavour that was nothing but chilli. I think next time I make this I might add some cardamon seeds as well. Use chilli jam on meat, sandwiches or as a dip.

500 gms long red chilli's
4 cloves garlic chopped
2 capsicum diced
3 tomato skinned and diced
1 thumb of ginger grated
2/3 cup white wine vinegar
500 gms white sugar
1 or 2 star anise

Slice all the chilli's length ways then remove the seeds/membrane with a teaspoon. Rinse all of the chilli's under a tap to remove any remaining seeds. Combine all of the ingredients (sans star anise) in a large saucepan and mix with a spoon. Add the star anise last and pay attention to where it is. Bring the saucepan to the boil and reduce the heat to medium low. Reduce until you reach a jam like consistency, mine took about 2 hours. To test if it is thick enough, spoon some onto a plate and place in the freezer for 1 minute then run your finger through it. If it roughly keeps its shape its ready, if not, keep reducing. When ready, remove all of the star anise (biting into star anise sucks), turn off the heat and add a lid and allow to cool. Spoon into sterilized jars.

1 comment:

  1. Okay... my fingers are now feeling the benefit of removing those seeds... they are burning and I was wearing gloves!

    Lazily, I left them in...and let the food processor do most of the work. Whilst it tastes delicious, it has a very hot after-taste (not for wooses!) Thanks Alex.