Chilli Jam

This zesty jam makes a great dip ingredient or fiery accompaniment to finger snacks and creamy cheeses.

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Ingredients:

1 head of garlic, cloves peeled

6-8 long red chillies, roughly chopped

200g ginger, peeled and roughly chopped

2-3 kaffir lime leaves, deveined

525g caster sugar

Finely grated zest of 4 limes

125ml white wine vinegar

15ml soy sauce

Method:

Sterilise a 500ml pickling jar.

Purée the garlic, chillies, ginger and kaffir lime leaves to a coarse paste.

Place in a saucepan with the sugar, lime zest, vinegar, soy sauce and 125ml of water.

Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes or until reduced by a third. It will bubble up like jam.

Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw cap. Once opened, store the chilli jam in the fridge, where it will keep for months.