This flavoursome and so colourful piquant chilli jam only contains ginger, chillies, lemon rind and coconut sugar. It is a jam totally made in heaven. A must-have especially for a cheeseboard.
Wash and slice the small chilies and chop the peppers. Please drain or tap with a kitchen towel for any water droplets.
Sterilize the jar(s) - see recipe note how
Place all chilies in a pan or a pot on medium fire. Add the salt, sugar and vinegar. You can add 1-2 tablespoon water if you wish to end up with a little more syrup. I did not add any water this time.
Cook for about 10-15 min uncovered on medium heat.
Add the ginger and the lemon zest, mix, and allow to cook for a further 3 min uncovered. The syrup texture should be one of runny honey.
Take some syrup out on a plate, allow it to cool slightly and if it splits when you draw a line with a spoon or your finger through the middle of the syrup it should remain split, it is ready. It will thicken more after. Be careful and keep a good eye on it, don’t go away while making it as it can caramelize fairly quickly. The heat should be medium to low.
Once you have decided it’s ready, have a sterilized jar or two smaller ones ready and transfer it carefully into these. Close with the lid and wrap it into a towel so it will slowly cool down.
Squeeze a dash of lemon juice and give it a nice grind of freshly ground black or red pepper at the very end just before turning the heat off.
Notes
Sterilising the jars The process of sterilising is easy and a very quick one but absolutely crucial part of preserving, therefore do not skip it. See tips above in the article. Note: Whatever you do, never put cold content into the hot jars or you will end up with a shattered jar.