This is a sweet, spicy jam that makes a perfect replacement for sweet chilli sauce. Try it in marinades for sticky barbecued chicken wings or pork ribs, or with ricotta and salami in a sandwich. The recipe uses long red chillies and keep the seeds in, as they generally have plenty of heat without being too fiery, but this is also great with green chillies.
Prep time: 30 mins, plus 20 mins sterilising
Cooking time: 1½ hours
Storage: Up to 1 year
Makes: 4 x 300ml (10½ fl oz /1¼ cup) jars
Ingredients
- 100 ml (3½ fl oz/scant ½ cup) vegetable oil
- 500 g (1 lb 2 oz) onions, thinly sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 kg (2 lb 4 oz) long red chillies, thinly sliced
- 500 ml (17 fl oz/2 cups) white wine vinegar
- 500 ml (17 fl oz/2 cups) water
- 750 g (1 lb 10 oz) caster (superfine) sugar
- 2 tsp salt
Method
Pour the vegetable oil into a shallow, wide heavy-based pan over medium heat. Add the onion and sauté for 15 mins until they are soft and sweet but not coloured.
Stir in the coriander, cumin and chilli, reduce the heat to low and cook for another 15 mins, stirring regularly to prevent the mixture sticking, or until the chilli is very soft. (The chillies and onions need to be very soft to prevent them from becoming candied once the sugar is added.)
Add the vinegar and water, stir well, then cook over medium heat for 10 mins. Add the sugar and salt, stirring to dissolve, then cook for 30–40 mins or until rich, glossy and sticky, stirring occasionally to prevent sticking. Be mindful not to overcook the jam as it will thicken more as it cools.
Meanwhile, sterilise your jars and lids.
When your chilli jam has reached setting point, turn off the heat and allow to cool slightly, then carefully fill the hot jars with the hot jam. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims with paper towel or a clean damp cloth and seal. Store in a cool, dark place for up to 12 months.
Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $32.99.
