📝 About This Recipe
This vibrant, ruby-red preserve is the ultimate balance of sweet, heat, and tang, inspired by the bold flavors of Southeast Asian condiments. Each spoonful delivers a complex punch of fresh red chilies, aromatic ginger, and savory garlic, mellowed into a glass-like consistency with slow-simmered sugar and vinegar. It is a versatile pantry staple that transforms a simple cheese board or a grilled protein into a gourmet experience.
🥗 Ingredients
The Chili Base
- 4 large Red Bell Peppers (deseeded and roughly chopped)
- 10-12 pieces Fresh Red Bird's Eye Chilies (stems removed; keep seeds for extra heat)
- 6 pieces Long Red Cayenne Chilies (stems removed)
Aromatics
- 3 inch piece Fresh Ginger (peeled and roughly sliced)
- 8 large Garlic Cloves (peeled)
- 3 pieces Shallots (peeled and halved)
The Jam Liquid
- 3 cups Caster Sugar (or jam sugar with pectin for a firmer set)
- 1 cup Red Wine Vinegar (high quality for best acidity)
- 2 tablespoons Fish Sauce (adds a deep umami undertone)
- 400 grams Canned Plum Tomatoes (one tin, drained of excess juice)
- 1 teaspoon Sea Salt (to balance the sweetness)
- 1 whole Star Anise (remove after cooking)
👨🍳 Instructions
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1
Sterilize your glass jars and lids by washing them in hot soapy water, rinsing, and placing them in a 100°C (212°F) oven for 15 minutes while you prepare the jam.
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2
Place the chopped red bell peppers, bird's eye chilies, and cayenne chilies into a food processor. Pulse until finely flecked but not a complete purée.
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3
Add the ginger, garlic, and shallots to the food processor with the chili mixture. Pulse again until everything is finely minced and well combined.
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4
Add the drained plum tomatoes to the processor and give it one final short pulse to break them down into the mixture.
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5
In a large, heavy-bottomed stainless steel saucepan or a preserving pan, combine the sugar and red wine vinegar.
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6
Heat the sugar and vinegar over medium heat, stirring constantly until the sugar has completely dissolved and the liquid is clear.
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7
Carefully pour the processed chili and aromatic mixture into the saucepan with the sugar syrup. Add the fish sauce, sea salt, and the whole star anise.
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8
Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Do not cover the pan.
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9
Cook the jam for 40-50 minutes. You will see a dark, sticky foam rise to the top; occasionally skim this off with a spoon for a clearer finish.
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10
As the jam reduces, it will become darker, thicker, and more syrupy. Stir more frequently toward the end of the cooking time to prevent the bottom from scorching.
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11
Test the set by placing a small spoonful on a chilled plate. Wait 30 seconds and push it with your finger; if it wrinkles and holds its shape, it is ready.
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12
Remove the star anise and turn off the heat. Let the jam sit for 10 minutes to allow the chili flakes to distribute evenly rather than floating to the top.
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13
Carefully ladle the hot jam into your sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal tightly with the lids.
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14
Allow the jars to cool completely at room temperature. The jam will continue to thicken as it cools.
💡 Chef's Tips
Wear gloves when handling the bird's eye chilies to avoid skin irritation. If you prefer a milder jam, remove the seeds and white pith from all the chilies before processing. Always use a non-reactive pan (stainless steel or enamel) because the vinegar can react with aluminum or copper. To ensure a long shelf life, make sure your jars are piping hot when you fill them with the hot jam. If the jam becomes too thick after cooling, you can stir in a tablespoon of boiling water to loosen it.
🍽️ Serving Suggestions
Serve alongside a warm Baked Camembert or a sharp aged Cheddar for the ultimate cheese plate. Slather it onto a toasted sourdough grilled cheese sandwich with crispy bacon. Use it as a glaze for roasted salmon or grilled chicken thighs during the last 5 minutes of cooking. Mix a tablespoon into mayonnaise for a spicy, sweet dipping sauce for sweet potato fries. Pair with a crisp, cold Riesling or a hoppy IPA to cut through the sweetness and heat.