I don’t think ‘sweet chilli jam’ existed when I was a child, because surely if it had I would have been hooked on it like the ketchup generation.
There is something inherently comforting and dare I say, addictive about ‘Sweet Chilli Jam’. Maybe that is what makes it a larder favourite in our home.
My heart literally sinks when I open the fridge door to discover the jar empty and my favourite condiment is not there to accompany my panfried salmon, grilled chicken, fillet of beef – what ever left overs seem to be making my lunch.
I dare say many people could view this as a complete hassle – but I promise it is worth it. It really is a family favourite, a larder staple, it is the alcohol equivalent of the perfect pick me up in food terms. And finally it is super versatile – it literally can go with anything, fishcakes, sausages, bbq meats, in sandwiches, with aged manchego – it really is my naughty little secret as to how to tart up a meal!
I have tweeked this recipe over the years, I believe the one below gives the perfect balance of sweet and hot. It is easy to make but do keep the windows open, like any chutney or ketchup the vinegar content is high and smells strong when cooking.
SWEET CHILLI JAM
1 tin of chopped tomatoes (400gms)
2 red chillies, chopped roughly, with seeds left in
4 garlic cloves
A good chunk of fresh root ginger, peeled and chopped roughly
1 tablespoon of Thai fish sauce
300g of brown sugar, or granulated
100ml of red wine vinegar
4 lime leaves
1. Place all of the above ingredients (apart from the lime leaves) in a food processor and blend to a puree.
2. Pop the puree and lime leaves (still whole) into a saucepan and bring to the boil, stir every now and again.
3. Take off the boil and leave to slowly simmer for at least an hour, until the jam has thickened completely.
4. Pour into a sterilised jar and store in the fridge. It lasts for at least 2 months.