Chilli jam

• portions: 1 item
• temps total: 50 minutes

Ingrédients

6 long fresh red chillies, coarsely chopped

1 brown onion, coarsely chopped

2 garlic cloves, coarsely chopped

125ml (1/2 cup) water

450g (2 cups) white sugar

80ml (1/3 cup) Italian White Wine Vinegar

1 lime, juiced

1 tsp fish sauce (see note)

Instructions

Process the chilli, onion, garlic and water in a food processor until finely chopped.

Transfer to an 18cm (base measurement) saucepan. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.

Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

Nutrition

• Calories: 454.58
• Lipides Totaux: 1.1 g
• Lipides Saturés: 100 g
• Sodium: 508.7 mg
• Glucides Totaux: 483.0 g
• Sucres Totaux: 462.0 g
• Protéines: 5.8 g