Really useful chilli jam

MAKES 3 CUPS PREP AND COOK TIME 8 HOURS 25 MINUTES

12 fresh long red chillies

¼ cup (60ml) extra virgin olive oil

2 medium (400g) red capsicums, chopped coarsely

8 cloves garlic, chopped 8 (200g) purple shallots, chopped coarsely

8 kaffir lime leaves

1½ cups (330g) firmly packed brown sugar

⅓ cup (100g) tamarind puree 1½ tablespoons fish sauce

1 Remove and discard seeds and any white membrane from half the chillies, then coarsely chop all chillies. Heat olive oil in a medium frying pan over medium heat; cook chilli, capsicum, garlic, shallots and 2 lime leaves for 10 minutes or until softened.

2 Place chilli mixture, sugar, tamarind and ¼ cup (60ml) water in a 6-litre (24-cup) slow cooker. Cook, covered, on low for 8 hours (or on high for 4 hours).

3 Discard lime leaves from jam. Finely shred remaining 6 lime leaves, add to a food processor with fish sauce and chilli jam; process until smooth.

4 Transfer the hot chilli jam into sterilised jars; seal while hot. Label and date jars when cold. Suitable to freeze. Not suitable to microwave.