Chilli Jam (Donal Skehan recipe)

Some chilli jam that I am experimenting with as an edible gift to bring to houses when I visit. My marmalade is well recieved so I thought I might branch out and try my hand at a few other recipes. I like this red chilli jam a lot so I said I'd reproduce it here for you. It's by an Irish cook and blogger, Donal Skehan and I really recommend his blog and cookery book to you all!

The original quantities are doubled here, as I prefer to make a larger batch. In this case you really need to sterilise the jars you use in order for the jam to last longer.
To sterilise the jars and lids really the simplest way is to put them through a dishwasher cycle and make sure not to touch the inside of the jar and lid.
This recipe makes approximately 1 litre of jam; I distributed this amongst a variety of jars. You can check what fits by filling them before hand with 1 litre of water from a measuring jug

Makes 1 litre of jam
3 medium red chillies, deseeded and roughly chopped
1kg of tomatoes (I used approximately 16 tomatoes)
4 cloves of garlic, crushed
2 thumb sized pieces of ginger, peeled and roughly chopped
2 tablespoon of Thai fish sauce (Nam Pla)
450g of Demerara sugar
1 tablespoon of balsamic vinegar
100ml of red wine vinegar

The Method


Place half the tomatoes into a food processor and blitz until finely chopped. Transfer to a medium pot.
Place the rest of the tomatoes, red chillies, garlic, ginger and Thai fish sauce into the food processor and blitz until it becomes a smooth paste.
Transfer to the pot and place over a medium heat. Stir through the sugar, balsamic vinegar and red wine vinegar.
Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 35 minutes or until the jam has reduced by half its volume.
Stir every 5 minutes. When the jam has cooked allow to cool and then transfer to sterilised jars.
Cover and place in the fridge.