This recipe is
embarrassingly easy to make. You will need:
3 Large Red Capsicums
6 Small Hot Thai Chillies
(use more of less according to taste)
3 Cups White Sugar
3 Cups White Vinegar
Remove seeds from
capsicums. Chop capsicums and chillies (leave seeds in chillies) finely by hand or using
a food processor. Place in a large saucepan. Add vinegar and sugar. Bring to the
boil and then simmer reducing the volume by 50%. This should take about 20-30
Watch and stir the jam
during the last ten minutes of cooking. Be sure not to overcook or it will set
like toffee. Add to sterile jars while the jam is still hot and seal.
Unopened jars will keep for
up to six months in the cupboard. Opened jars should be kept under
Make an easy, delicious dip
by pouring chilli jam over light Philadelphia cream cheese. Use as a dipping
sauce for spring rolls or satays. Add to pumpkin soup for a sweet, warm taste.
Use in stir fry dishes.
You can also add finely
grated ginger and garlic to the jam prior to cooking for a fuller flavour.