Chilli Jam
Servings 8 cups
Ingredients
- 12 red onions peeled & quartered
- 8 red capsicum peppers
- 1 cup fish sauce o r balsamic vinegar
- 150 g hot small red chillies about 50
- 750 g brown sugar
Instructions
- Whizz onions in batches in a food processor to a paste. Heat 1/2 cup olive oil in a very large pot and cook onions, covered over a medium heat.
- Meanwhile, de-seed and chop capsicum (peppers) and puree in the food processor with the unseeded chillies in batches.
- Add the pepper puree to the onion mixture along with the fish sauce or vinegar and sugar.
- Simmer uncovered for about 3 hours, stirring every 15 minutes or so until thickened.
- About 1/2 hour before it’s cooked. Remove a small portion and allow to cool. Taste and season, adding more chilli if it’s too mild. If you’ve using balsamic you’ll need lots of salt.
- Divide hot jam between clean jars fresh from the dishwasher and seal with lids immediately.