Yields: Around 2-3 jars, depending on size
Prep time: 15 minutes
Cook time: 1.5 – 2 hours
Ingredients:
- 1 kg (2.2 lbs) red bell peppers (approx. 4 large peppers), deseeded and roughly chopped
- 5-6 medium-hot red chilies, deseeded and roughly chopped (adjust for heat preference)
- 5 cm (2 inch) piece of ginger, peeled and roughly chopped
- 6 cloves of garlic, peeled
- 400g (14 oz) can chopped tomatoes
- 500g (1.1 lbs) caster sugar (or granulated sugar + a sachet of pectin)
- 250ml (1 cup) red wine vinegar
- 1 tsp salt
Equipment:
- Food processor
- Large, heavy-bottomed saucepan or pot
- Sterilized jars with lids
- Ladle or large spoon
- Optional: jam funnel for easier pouring
Instructions
Prep the ingredients:
- Deseed and roughly chop the bell peppers and chilies.
- Peel and roughly chop the ginger.
- Peel the garlic cloves.
Blitz:
- In a food processor, pulse the peppers, chilies, garlic, and ginger until finely chopped, but not pureed. You want some texture.
Cook:
- Transfer the chopped vegetables to your saucepan. Add the canned tomatoes, sugar, vinegar, and salt.
- Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
- Skim off any foam that rises to the surface.
- Reduce the heat to a gentle simmer, and cook for 1.5 – 2 hours, stirring occasionally at first, and more frequently towards the end to prevent sticking.
Test for doneness:
- To check if your jam is done, put a small amount on a cold plate and place it in the freezer for a couple of minutes.
- If it wrinkles when you run your finger through, it’s reached its setting point. If not, continue simmering and check again.
Allow to Cool Slightly:
- Remove the pan from the heat and let the jam cool for 10-15 minutes. This will help it thicken slightly.
Jarring:
- Carefully ladle the hot jam into your sterilized jars, leaving about 1cm (1/2 inch) of headspace at the top.
- Wipe any spills from the rims of the jars.
- Secure the lids tightly.
Storage:
- Once cooled completely, label and date your jars.
- Unopened jars of sweet chili jam can be stored in a cool, dark place for up to a year.
- After opening, refrigerate and consume within a few weeks.
Tips:
- Sterilizing jars: Wash the jars and lids in hot soapy water, rinse well and dry. Place in a preheated oven at 160°C/320°F for 15 minutes.
- Spice level: Adjust the number of chilies according to your desired heat level. For extra heat, include some of the chili seeds.
- Flavor variations: Add a star anise or a cinnamon stick during simmering for a subtle spice note.
- Uses: Sweet chili jam is delicious with cream cheese on crackers, as a glaze for grilled meats or fish, in stir-fries, or simply as a dipping sauce!
