Sweet chilli jam


Food and Travel (UK) - - Recipes -

2tbsp co­rian­der roots, roughly chopped

500g long red chill­ies, roughly chopped

100g green bird’s-eye chill­ies, roughly chopped 3 gar­lic bulbs, peeled

1tsp coarse sea salt

1litre white vine­gar

1kg caster sugar

2tbsp fish sauce or soy sauce 1tsp ta­ble salt

1 stick lemon­grass, bruised 5 limes, juiced (skins re­served)

pes­tle and mor­tar

Pound the co­rian­der roots, red and green chill­ies and gar­lic to a chunky paste in a pes­tle and mor­tar or food pro­ces­sor, us­ing the salt as an abra­sive.

In a large, deep saucepan, heat the vine­gar, sugar, fish sauce, ta­ble salt, lemon­grass and lime skins on a medium heat un­til the sugar has dis­solved.

Add the paste and stir well, then bring to the boil and sim­mer for 45-50 min­utes un­til the sugar has caramelised and the sauce is thick (leave a spoon rest­ing against the side of the pan to stop the mix­ture from bub­bling over).To check whether it is ready, place a tea­spoon of mix­ture onto a cold plate, leave for 1 minute, then tilt the plate down­wards. Look at the way the jam runs down the plate – it should be thick and slowly trickle rather than pour straight off. If it is still too thin, re­turn to the heat, test­ing ev­ery 10 min­utes.

When the mix­ture is thick enough, leave to cool, then dis­card the lime and lemon­grass and stir in the lime juice. This jam can be kept in the fridge in a ster­ilised jar for up to two months and ben­e­fits from a fresh squirt of lime juice af­ter a week.

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