Chilli Jam

[Guest guest]

Chilli jam

 

 

6 small red chillies (see note), chopped

4 large red banana chillies, chopped

1 small brown (yellow) onion, chopped

3 garlic cloves, roughly chopped

1 teaspoon salt

1/2 cup cold water

2 cups white sugar

1/2 cup apple cider vinegar

 

 

1. Place chillies, onion, garlic, salt and 1/2 cup cold water in a

food processor. Process until finely chopped. Transfer to a large,

heatproof, microwave-safe bowl. Add sugar and vinegar. Stir to combine.

 

2 Microwave mixture, uncovered, on HIGH (100%) for 4 minutes, stirring

every minute, or until sugar dissolves. Microwave on HIGH (100%) for a

further 20 to 25 minutes or until thick and pulpy.

 

3. Spoon hot jam into hot sterilised jars. Seal. Turn upside down for

2 minutes. Turn upright. Allow to cool.

 

 

 

NOTE: To reduce the heat, deseed chillies before chopping.

 

TIP: Add a spoonful of chilli jam to sandwiches, stir-fries or potato

wedges.

 

 

 

Makes 2 1/2 cups.