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    You are in: Home / Recipes / Tomato Chilli (Chile) Jam Recipe
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    Tomato Chilli (Chile) Jam

    Tomato Chilli (Chile) Jam. Photo by Julie B's Hive

    1/3 Photos of Tomato Chilli (Chile) Jam

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Leggy Peggy's Note:

    Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

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    Ingredients:

    Serves: 20

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
    2. 2
      Add onion and stir for about 30 seconds, then add all other ingredients.
    3. 3
      Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
    4. 4
      When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
    5. 5
      Bottle and store in the fridge. Use within two weeks. I find it improves with age.

    Ratings & Reviews:

    • on May 02, 2010

      55

      Peggy, you have a winner here!!! About 4 years ago, I wanted some condiments and paid $20 for two jars. I found they were long on liquid and thickener and short on named ingredients. I decided then and there that even though we were travelling I could make my own and so I have. This one is wonderful, made with ingredients that even a caravanner had on hand. I didn't know if you used brown or yellow mustard seeds so mixed them and my tinned tomatoes were so ripe, they just went to mush so I decided I wouldn't need to blitz the finished jam. My tomatoes were 69c, the onion 20c, I got given the chillies and oil, so I reckon THESE cost me under $2. Oh and they are super quick to make and have made the caravan park smell great!.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2011

      55

      Yummy!! I put these on som echicken quesadillas and then roceeded to much on it on saltines, then this morning with scrambled eggs! It reminds me of salsa with a little asian... I had to make one small change though - couldn't find thai chilis at all! I subbed in 2 jalapenos and some crushed red chili flakes... at the rate I'm going, I'll need to make more tomorrow - although I'm not sure about putting it on my ice cream! Made for PAC Spring '11

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2010

      55

      I made this 6 weeks ago Peggy and used it today with cheese for a Ploughman's type lunch - it is AMAZING! I would give this 10 stars if I could, it is mellow with a kick and would be GREAT with an Asian meal, but was also very tasty with my cheese and bread! Merci encore! Karen

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Tomato Chilli (Chile) Jam

    Serving Size: 1 (36 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 21.4
     
    Calories from Fat 8
    38%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.1 mg
    0%
    Sodium 109.8 mg
    4%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.1 g
    8%
    Protein 0.5 g
    1%

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