5 long fresh red chillies, sliced in half lengthwise
8 small red bird’s eye chillies, sliced in half lengthwise
3 garlic cloves, unpeeled
5 small (about 500g) ripe tomatoes, coarsely chopped
1/3 cup white wine vinegar
2 tbsps lime juice
2 tsps fresh ginger, finely grated
1 tbsp fish sauce
½ tsp sea salt flakes
1 ¼ cups Jam Setting Sugar

1. Place chillies and garlic in a pan and cook over a medium heat for 5 mins or until chilli skins blacken. Finely chop chillies and squeeze garlic from skin.

2. Place tomato, chilli and garlic in the jug of a blender and blend until smooth. Transfer chilli mixture to a medium sized saucepan. Add vinegar, lime juice, ginger, fish sauce and salt. Bring to the boil over high heat. Reduce heat to medium and cook, stirring occasionally,
for 35 mins.

3. Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins.

4. Ladle hot chilli jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes 3 x 1/2 cup serves.