So something funny happened the other week... it turns out we both made a batch of chilli jam unbeknownst to the other.... which was quite fortuitous since we are both on the quest for the perfect jam.
Since I have a crazy lot of chillis in residence on my balcony, I needed to use some up (see the photo - that's just one small portion, of one plant - there are another 6 plants). A on the other hand is so much better at spontaneous cooking.... so she just made some, because she could.
For years I’ve been trying to locate Jones the Grocer’s chilli jam here in Perth - obviously with no luck as they don’t even retail online and there are no stores. So, hence begins the quest – and it’s lucky I have so many chilli’s as we will be trying a few recipes until I get it at least close to what I want.
This is my version – A will share her version and you can try them out for yourselves and give us your feedback...
And if anyone does have a recipe similar to Jones’, do let me know as I’ll be happy to put it to the test and shall be forever grateful if it turns out!
Chilli Jam with Roasted Garlic & Tomatoes
Since I have a crazy lot of chillis in residence on my balcony, I needed to use some up (see the photo - that's just one small portion, of one plant - there are another 6 plants). A on the other hand is so much better at spontaneous cooking.... so she just made some, because she could.
For years I’ve been trying to locate Jones the Grocer’s chilli jam here in Perth - obviously with no luck as they don’t even retail online and there are no stores. So, hence begins the quest – and it’s lucky I have so many chilli’s as we will be trying a few recipes until I get it at least close to what I want.
This is my version – A will share her version and you can try them out for yourselves and give us your feedback...
And if anyone does have a recipe similar to Jones’, do let me know as I’ll be happy to put it to the test and shall be forever grateful if it turns out!
Chilli Jam with Roasted Garlic & Tomatoes
2 Large Tomatoes (* see note)
3 Small / Pickling Onions – chopped finely
6 Cloves of Garlic - separated, skin ON
Olive Oil – a good splash or to taste
Olive Oil – a good splash or to taste
2 teaspoons Minced Ginger
1 Tablespoon Kecap Manis
1 Tablespoon Kecap Manis
1 Lime - Juiced
2 Tablespoons Brown Sugar
4 Red Thai Chillies, chopped finely (*alter the number according to your preferred heat!)
* I had 4 spare large grape tomatoes that I also roasted. Given I had a heap of chilli’s to use up; I thought these may temper the heat a little!
Preheat oven to hot, around 200’C. Chop tomatoes in large, even chunks then toss in olive oil, salt and pepper along with the garlic cloves. Add to an oven tray (cut side up so you don’t lose the middle) and roast, uncovered, in hot oven 30 minutes or until done to your preference.
While the tomatoes are roasting, fry off the onion in some olive oil in the saucepan you intend to use for the jam. I like mine soft and brownish, so for about 10 – 15 mins should do it.
When roasted, chop tomato coarsely and squeeze the gooey garlic from the skins. Add both to the pan with the onion. Add ginger, sugar, kecap manis, lime and chilli. Combine well, stirring over low heat until sugar dissolves and then bring to a quick sturdy boil. Reduce heat; simmer, uncovered for around 45 minutes or until thickened.
Makes about 2 cups.
Tasting Notes:
* I had 4 spare large grape tomatoes that I also roasted. Given I had a heap of chilli’s to use up; I thought these may temper the heat a little!
Preheat oven to hot, around 200’C. Chop tomatoes in large, even chunks then toss in olive oil, salt and pepper along with the garlic cloves. Add to an oven tray (cut side up so you don’t lose the middle) and roast, uncovered, in hot oven 30 minutes or until done to your preference.
While the tomatoes are roasting, fry off the onion in some olive oil in the saucepan you intend to use for the jam. I like mine soft and brownish, so for about 10 – 15 mins should do it.
When roasted, chop tomato coarsely and squeeze the gooey garlic from the skins. Add both to the pan with the onion. Add ginger, sugar, kecap manis, lime and chilli. Combine well, stirring over low heat until sugar dissolves and then bring to a quick sturdy boil. Reduce heat; simmer, uncovered for around 45 minutes or until thickened.
Makes about 2 cups.
Tasting Notes:
· Nope. Not Jones the Grocer CJ. Although it's been so long since I've had it, it would be hard to tell...
· Mine didn’t thicken to the jam consistency I was imagining, so I had to resort to using a cornflour paste to thicken (possibly due to the addition of the extra tomatoes). I also wanted rather a ‘fine’ jam so I gave this a quick whiz with my mixer stick (Bamix thingy). I then used about 1.5 teaspoons of cornflour mixed with some warm water and some juices... then stirred in well till thick and gooey. This then thickened up even more on cooling, resulting in more of a chilli paste than a jam.
· Still, this has a great almost Asian flavour and certainly some heat.... I did actually add 5 or 6 chilli’s as I had a heap to use up, but I suggest 4 as per the recipe above.
· I’ve had this with blackened salmon; nice vintage cheddar and crackers and in a sandwich with ham.... all were delish!
· I shared this out and anticipate using the rest rather quickly, so I didn’t sterilise jars – instead I’m storing the jam in a nice airtight Tupperware container in the fridge and it seems to be just fine! Sterilising properly will allow this to keep for weeks and weeks I’d suggest.
· FINALLY, a reminder to handle chillis safely! I didn't and I paid the price for being impatient, and just silly for not wearing gloves. After a good lot of research, apparently as soon as you finish chopping chilli with nude hands, rub them with olive oil. This breaks down the oils in the chillis.... and also results in sexy smooth hands.... I tried everything - lemon juice, vodka, bi carb soda paste, soap.... but alas, I'd left if till the burning kicked in (bloody ages since I'd chopped!) and it lasted all day!
