Ingredients
Serves 6
- 1 head of garlic cloves, peeled
- 6-8 chillies, roughly chopped
- 150g fresh ginger, peeled and roughly chopped
- 2 double kaffir lime leaves, deveined
- 1 ½ cups of caster sugar
- 500g UMF 5+ Mānuka Honey with Lemon & Ginger
- Finely grated zest of 4 limes/lemons
- ½ cup rice vinegar
- 3 tbsp fish sauce
- 1 tsp soy sauce
Method
- Sterilise 2 x 390 ml glass jars and their metal lids. Add the honey to your saucepan then refill the jar with warm water and leave it to soak.
- Puree garlic, chillies, ginger and kaffir lime leaves in a food processor. Place in a saucepan with honey, sugar, honey water from the jar, lime/lemon zest, rice vinegar, fish sauce and soy sauce.
- Stir over a medium heat until sugar and honey dissolves, then boil for about 15-20 minutes until it reduces by a third. It will bubble like jam. You will need to turn it down a fraction to stop boiling over.
- Spoon the hot chilli jam into the warm sterilised jars until it is fills the neck. Seal with metal screw lid.
This sweet chilli jam goes well with:
- Spring Rolls
- Pizzas
- Mexican food like nachos or tacos
- Stir frys
- Chicken fingers and loads more!
This recipe is Gluten free, dairy free and vegetarian-friendly
