Chilli jam from Spice: Recipes to Delight the Senses (page 58) by Christine Manfield

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Notes about this recipe

  • Ganga108 on May 11, 2025

    It has been a while since I made this. I am using a slow cooker this time. Some recommendations: The recipe is for restaurant quantities of this paste (2+ litres) - I halve it and still give some away, so modify the amount to suit your family and gifting requirements. Use the combination of chillies in the recipe. I made with all small Thai chillies one year and it was super super hot. It worked fine when I cooked it in the slow cooker (Instant Pot function) but it took longer than 12 hours and for the additional 2 I used the saute function on low. It does need enough heat so that the oil "roasts" the chillies etc over time. It has great flavours though. The challenge with using the stove is keeping it slow enough to take a number of hours. With a half recipe, this always took less than 12 hours for the first stage. I'd like to do a comparison of tastes with both methods, ..... one day.

  • Ganga108 on November 09, 2024

    Recipe requires 14 hours cooking time.

  • Ganga108 on April 12, 2021

    Fantastic. One of my favourite Chilli Jams/Pastes ever. The same recipe appears in Stir. Keep on lowest heat. Can take a lot less time than stated, probably depends on stove heat level. A beautiful, dark jam, hot as the proverbial! I wonder would it cook in the slow cooker? Can probably freeze but it keeps forever.

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