Thai chilli jam

Thai chilli jam

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300 g
Mark Roper

Although there’s a lot of sugar in this jam to counteract the heat, the flavour comes out well balanced. If you want to make it less hot, you can add more sugar, lime and fish sauce. This jam goes well with so many things – spread it on a sandwich or use it as a dipping sauce. Keep it in the fridge, ready to go. Reheat it gently in a small saucepan over low heat then serve it with your barbecued meats – you’ll be blown away by the taste!


Quantity Ingredient
220g sugar
10 long red chillies, roughly chopped
2 eschalots, roughly chopped
3 garlic cloves, roughly chopped
60ml fish sauce
3 limes, juiced
1 teaspoon tamarind puree


  1. Put the sugar and 125 ml water in a large saucepan over medium heat. Cook, stirring, until the sugar dissolves.
  2. Place all the other ingredients in a food processor or blender and blitz on high speed until everything is pureed.
  3. Transfer this mixture to the pan with the sugar and water and stir well. Reduce the heat to low and cook, stirring every 5–10 minutes, until thick, dark and jammy. This will take around 40 minutes.
  4. Before you finish, taste and check for the balance. Fix if necessary then taste again. Transfer to a sterilised sealable jar. The jam will keep for 2–3 weeks.

Brent’s tip:

  • When I say check for balance, it’s about adjusting the flavours to suit you. If it's too hot, it doesn't mean you can't fix it. Add some more lime juice or tamarind to make it more sour, add more fish sauce to make it saltier, or add more sugar to make it sweeter. Every sauce can be rebalanced to suit your own palate.
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