{Chilli Jam} Recipe

I looove chilli jam...i use it in everything...stir fries, risottos, soups, casseroles...you name it. So being in the same predicament as my Beetroot Marmalade i decided to make my own. I researched on the internet a few recipes but decided to make my own from things i had on hand and a slightly different version that i found online.

So here goes:
  • 3 cups of sugar
  • 1 cup vinegar
  • 2 tablespoons fish sauce
  • 2 tins of crushed tomatoes
  • 4 cloves garlic
  • 2 tablespoons ginger
  • 20 dried chillies or fresh, whatever you have on hand (to taste..i like it hot)
  • Jam Setta (don't have to use if you dont like, but i really like a proper "jam" consistency)

Now this gets very technical so hold on tight......Plonk everything in to a pan and bring to the boil, stir to make sure sugar dissolves and doesn't stick. Reduce heat and cook a little above a simmer for as long as you can (i did about an hour and a half, would have liked it longer). Bottle and keep in a dark spot.

Ta Da...enjoy..i know i will.

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Michelle Walker is a Tasmanian born creative. An Artist for life, Visual Arts Teacher, Graphic Designer, Photographer, Hairdresser by trade and mother to two beautiful children.