I made fabulous chilli jam this weekend.
I bought the chillies from Paddy’s market (Haymarket), one of Sydney’s biggest food markets, lively with an amazing atmosphere.
Chilli jam is one of my favourite jam in the whole world. It is easy and fun to do and it will keep for months in the fridge.
Just take few precautions to handle the chillies.
Equip yourself with disposable gloves to avoid any irritation or burning that will result if the skin comes into contact with the chillies.
The jam will jazz up and zesty all sort of dishes from cheese , guacamole, cold meat, soup or any roast.
It a beautiful combination of sweet and hot .
I love in the morning spreading the jam on a toast with some sliced avocado to have with my latte.
It is divine and the perfect element to perk the start of the day.
Thee chilli jam will turn down on the heat with the days.
My partner and I we eat by the spoonful.
1kg of red or green chillies for 4 or yummy 5 jars
2 teaspoons salt
4 lemons juiced
First slice the chillies with the disposable gloves.
Take a heavy-based saucepan and put the chillies, sugar and lemon juice.
Heat in a medium heat and stir constantly until the sugar is dissolved.
it will take 4 to 6 mm.
Bring slowly to the boil and cook the magic red or green chillies for about 20mm until the jam thickens.
I love mine slightly runny.
Allow to cool.
Pack into sterilized jars or glass containers, seal, label with a fancy name and store in the fridge or a cool place.
It could be also a perfect present to someone special.