DIFFICULTY1 1/2 cups
- Step 1
Thinly slice half the chillies. Remove and discard seeds from remaining chillies. Thinly slice. Combine chilli, onion, ginger, sugar, lemon juice, vinegar and salt in a microwave-safe bowl.
- Step 2
Microwave, uncovered, on high (100%) for 1 minute 30 seconds. Stir. Microwave for 1 minute 30 seconds or until sugar has dissolved.
- Step 3
Microwave, uncovered, on high (100%) for 20 minutes, stirring every 5 minutes, or until mixture has thickened. Set aside for 2 minutes for bubbles to subside. Carefully spoon into a hot sterilised jar (see note). Seal. Cool. Refrigerate for up to 1 month.
Serve with BBQ seafood, skewers or sausages.
For a milder chilli jam, replace half the chillies with 2 banana chillies. You can use chilli jam as a dipping sauce for potato wedges, or add to stir-fries.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.