From the kitchen | Green chilli jam

So. Many. Chillies.

I decided to try out a recipe for red chilli jam from the Women's Weekly Preserves book. I took a punt that it would work with our chillies which had remained stubbornly green. (Mislabeled by Bunnings perhaps?)



It was hard work.

The recipe called for lots of ingredients, lots of chopping, frying in batches, then hours of simmering.  I had to substitute caster sugar because I only had about half the amount of palm sugar I needed.  By the time it was ready to simmer, I was more than ready for bed, so I whacked it all in the slow cooker overnight instead.  On top of it all, this was my second night in a row working in the kitchen and it was a hot night.  Over ambitious, you could say.

   

On the plus side, it was my first try out of the Chasseur french oven the girls gave me for Christmas.  Loved it.

And Darren gave the final product the thumbs up for heat and flavour.  It packs some serious punch.

Ingredients: Green chillies, onions, spring onions, garlic, ginger, palm sugar, caster sugar, tamarind paste, fish sauce, canola oil.