Chili Jam Recipes

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

Steps:

• Process chillies, oil, capsicum, garlic and shallots until smooth.
• Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
• Add sugar and tamarind and simmer for 10 minutes.
• Use as a stir-fry sauce or grilling marinade.

Steps:

• Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)
• Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.
• Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.

Steps:

• Heat the oil in a saucepan.
• Add garlic and onion and cook on a low slow heat until the onions are transparent.
• Note: do not brown the onions and garlic.
• Add chillies to the garlic and onion mixture and cook until the chillies are soft.
• Again being careful not to brown or burn the garlic, onion and chilli mixture.
• Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
• Simmer for ten minutes then turn off heat.
• Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
• (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
• The Chilli Jam will last for a couple of weeks in the fridge.

Steps:

• Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
• Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
• Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
• When cool, transfer to containers or jars, and keep refrigerated.