Microwave Chilli Jam

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Microwave Chilli Jam

 

 

10 long red chillies

1 medium red onion, finely chopped

3 cm (1 1/4 " ) piece fresh ginger, peeled, finely grated

1 1/2 cups caster (superfine) sugar

8 teaspoons lemon juice

1/2 cup white wine vinegar

1/2 teaspoon salt

 

 

1. Thinly slice half the chillies.

 

2. Remove and discard seeds from remaining chillies. Thinly slice.

 

3. Combine chilli, onion, ginger, sugar, lemon juice, vinegar and salt in a

microwave-safe bowl.

 

4. Microwave, uncovered, on HIGH (100%) for 1 minute 30 seconds. Stir. Microwave

for 1 minute 30 seconds or until sugar has dissolved.

 

5. Microwave, uncovered, on HIGH (100%) for 20 minutes, stirring every 5

minutes, or until mixture has thickened.

 

6. Set aside for 2 minutes for bubbles to subside.

 

7. Carefully spoon into a hot sterilised jar (see note). Seal. Cool. Refrigerate

for up to 1 month.

 

 

 

NOTE: To sterilise jar, preheat oven to 110 C (230 F). Wash jar and lid. Place

in a deep saucepan. Cover with cold water. Bring to the boil over high heat.

Reduce heat to medium. Boil, covered, for 10 minutes. Using tongs, transfer jar

and lid to a baking tray lined with a tea towel. Place in oven for 15 minutes or

until dry.

 

 

Makes 1 1/2 cups.