This sweet chilli jam will add a sweet and zingy hit of flavour to your cooking. Keep in the fridge for up to one month.
Place the chilli, chilli flakes, if using, ginger, lemongrass and onion in the bowl of a food processor. Process until finely chopped.
Heat the oil in a small saucepan over medium heat. Add the chilli mixture and cook, stirring, for 10 mins or until aromatic. Add the sugar and 1/2 cup (125ml) water and cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 mins or until mixture thickens. Pour into warm sterilised jars and set aside to cool. Store in the fridge for up to 6 months.
COOK. STORE. SAVE.
Clever storage: To sterilise preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel to dry. Store sweet chilli jam in the fridge for up to 1 month.
Use it up: You can use the jam in stir-fries, stirred through noodles, or added to dressings for a chilli kick.
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