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Granny Mary's Chilli Jam

Unique approach, secret ingredient or original cooking method that makes your recipe special

Makes about 1 ltr

Ready in about 1 hr30 minutes (though may take a little longer)

- 1 Kg ripe tomatoes, washed and roughly chopped.
- 6 long red chillies, 3 left whole, 3 deseeded, roughly chopped.
- 6 garlic cloves
- 2 lemon grass sticks, cut into 1/8th inch rounds.
- 75 g fresh ginger weighed after peeling, then cut into 1/8th inch rounds
- 200 ml red wine vinegar
- 600 g golden caster sugar
- 6 star anise

- Put half the tomatoes, chillies, garlic, lemon grass, with approx 60 ml vinegar into a blender. Whizz until blended and smooth.
- Tip into large wide pan.
- Add remaining tomatoes, chillies, garlic, lemon grass with 60 ml vinegar to blender, whizz until blended and smooth.
- Add to the large wide pan.
- Add remaining vinegar to blender, give a quick whizz to clean the blender,
- Pour this vinegar into the large pan together with sugar and star anise.
- Cook over a medium heat, stirring, to dissolve the sugar.
- Increase the heat and bring to boil, then reduce the heat to simmer for about 1 hour, until is has reduced and thickened.
- To test if it’s set, pop a saucer into freezer for a couple of minutes. Spoon a little chilli jam onto it, cool, then run your finger through it – the surface will wrinkle if the jam is at setting point. Continue simmering the jam if it doesn’t set, and repeat the saucer test. Divide the jam amount sterilised jars, seal with tight fitting lids, and set aside to cool.
- Label. Store in a cool place to up to 1 year. Once opened keep covered in the fridge for to up to 6 months.

I have replaced the tomatoes with 3 x 400 gr tins Neopolitan peeled tomatoes reasonable successfully, and replaced the chillies with approx 4 inch shop bought chillies with reasonable success.

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