Soak honey jar with warm water, leave to add to mixture
Finely grated zest of 4 limes/lemons
½ cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce
Sterilise 2 x 390 ml glass jars and it’s metal lids
Puree’ the garlic, chillies, ginger and kaffir lime leaves in food processor. Place in sauce pan with sugar, honey, water (from honey 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 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.