Sweet Chilli Jam
- 1 kg tomatoes
- 500 grams caster sugar
- ⅓ cup white vinegar
- ¼ cup lemon juice
- 5 fresh long red chillies
- 1 fresh long green chillies
- 3 cloves garlic, crushed
- 2 tablespoons fish sauce
- 1 teaspoon sea salt
- Chop tomatoes into small pieces and add to a large saucepan or stock pot.
- Add sugar to the tomatoes.
- Deseed and finely chop chillies and add to the pot.
- Peel garlic and crush into the pot.
- Add vinegar, lemon juice, fish sauce and salt and stir well.
- Turn the heat on to high and stir continually until the sugar is dissolved.
- Then bring the mixture to the boil. Once boiling reduce the heat and simmer uncovered.
- Stir occasionally throughout cooking. As noted above time for cooking will very.
- You will know your sweet chilli jam is ready if you can bring the knife through the mixture and it remains separated.
- Spoon into sterilised jars and keep in a cool dry place until needed (will keep for about three months). Refrigerate after opening.
Recipe by Planning With Kids at https://planningwithkids.com/2012/12/24/sweet-chilli-jam/
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