a lot of the recipes i have seen for chilli jam have fish sauce in them and i wanted a recipe without.... so i made this today and it is really tasty! A bit too zingy for me (but i can't handle too much chilli fire) but it will be a perfect xmas gift.
I used the little tiny chillis that are about 2cm long (might post a photo tomorrow).
Chilli Jam
8 small chillis (remove seeds- although i left maybe a half dozen seeds in there)
1 red capsicum
1/2 an apple (leave skin on and retain a few pips)
1 thumb of ginger
2 cloves of garlic
175g roma tomatoes (quartered)
200g sugar
100ml vinegar
1 tablespoon balsamic vinegar
Cut the capsicum into quarters and grill on high heat for 5min each side, or until skin starts to char. Allow to cool slightly and then remove skin.
Put de-seeded chillis, capsicum, apple, ginger and garlic in TMX bowl and chop for 6 seconds on speed 7.
Add tomato, sugar and vinegars and mix for 5 seconds on speed 4 to 5.
Cook at 100'C for 45min (you can bump it up to varoma for the last 15min with the MC sideways if needed).
This gave me enough to fill two small bottles. Could easily be doubled.
The jam was a lovely thick jam, i imagine that if you left the apple out you would have a runnier jam if that's what you would prefer.
I taste-tested (followed quickly by a spoonful of yoghurt!) and the flavour is divine although it certainly has a kick!
Instead of plain vinegar i actually used a spiced vinegar that i had made previously in the TMX but i don't think you would have to do that, a white or malt vinegar or apple cidar would be fine.
