Chilli Jam : easy to make, put it on everything !

You can make chilli Jam.
You can. So  easy.
Throw ingredients in whizzer.
Toss into saucepan with sugar.
Boil. Done. Eat.

Superb with anything from chicken, fish or just with cheese and bread and rocket.

Adulterated from Deliciousmagazine.co.uk

For a big jar you need:

3 medium red chillies, roughly chopped
6 garlic cloves, crushed
2 large thumb-size pieces of fresh ginger (about 60g), roughly chopped
1kg ripe tomatoes (about 8 medium tomatoes), halved
4 lime leaves: scissored into thin strips.
450g demerara sugar
3 tbsp Thai fish sauce (nam pla)
2 tbsp balsamic vinegar
120ml red wine vinegar
Add lime juice if you feel like it.

• Slip into chicest grey Prada leisure suit.
• Pour a huge wine and gulp. It’s the weekend and you made it.
• Slide into Isabel Marant birks
• Now find the whizzer and a saucepan
• Throw the chillies, garlic, lime leaves and ginger into the bowl of a food processor, then blitz until finely chopped and as small as your discipline.
• Add the tomatoes and blitz until you have a smooth mixture. As smooth as a Celine bag.
• Transfer it all , not including Celine, to a large saucepan over a medium heat.
• Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar.
• Pour another wine.
• Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume.
• If only you could reduce your volume by half by simmering.
• Stir every 5-10 minutes so the jam doesn’t catch and burn at the bottom of the pan.
• Let it cool and then transfer to sterilised jars.
• Cool completely before sealing and placing in the fridge
• Delicious !