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Recipe
Make your own chilli jam
Made with long red chillies, onions, and aromatic spices, it’s slow-cooked to a rich, sticky finish and can be stored for up to a year.
By Alex Elliott-Howery
This is a sweet, spicy jam that makes a perfect replacement for sweet chilli sauce. Try it in marinades for sticky barbecued chicken wings or pork ribs, or with ricotta and salami in a sandwich.
We use long red chillies and keep the seeds in, as they generally have plenty of heat without being too fiery, but this is also great with green chillies.
PREPARATION TIME: 30 mins , plus 20 mins sterilising
COOKING TIME: 1½ hours
STORAGE: up to 1 year MAKES: 4 x 300ml (10½ fl oz /1¼ cup) jars
Ingredients to make chilli jam
100 ml (3½ fl oz/scant ½ cup) vegetable oil
500 g (1 lb 2 oz) onions, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 kg (2 lb 4 oz) long red chillies, thinly sliced
500 ml (17 fl oz/2 cups) white wine vinegar
500 ml (17 fl oz/2 cups) water
750 g (1 lb 10 oz) caster (superfine) sugar
2 tsp salt
Ingredients to make chilli jam
Pour the vegetable oil into a shallow, wide heavy-based pan over medium heat. Add the onion and sauté for 15 mins until they are soft and sweet but not coloured.
Stir in the coriander, cumin and chilli, reduce the heat to low and cook for another 15 mins, stirring regularly to prevent the mixture sticking, or until the chilli is very soft. (The chillies and onions need to be very soft to prevent them from becoming candied once the sugar is added.)
Add the vinegar and water, stir well, then cook over medium heat for 10 mins. Add the sugar and salt, stirring to dissolve, then cook for 30–40 mins or until rich, glossy and sticky, stirring occasionally to prevent sticking.
Be mindful not to overcook the jam as it will thicken more as it cools. Meanwhile, sterilise your jars and lids.
When your chilli jam has reached setting point, turn off the heat and allow to cool slightly, then carefully fill the hot jars with the hot jam.
Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets.
Wipe the rims with paper towel or a clean damp cloth and seal. Store in a cool, dark place for up to 12 months.
STERILISING JARS AND BOTTLES
To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven.
Heat the oven to 110°C (225°F) and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.
For hot packing, pour the hot chutney straight into the hot jars; for cold packing,let the jars cool before adding your pickles or preserves.
To sterilise the lids, place them in a large saucepan of boiling water for 5 mins, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using.
Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $29.99.
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