1 head garlic cloves, peeled
6 - 8 long red chillies, roughly chopped
200g fresh ginger, peeled and roughly chopped
2 double kaffir lime leaves, deveined (optional)
2 1⁄2 cups caster sugar
1⁄2 cup water
Finely grated zest of 4 limes
1⁄2 cup rice vinegar
3 tablespoons fish sauce
1 tablespoons soy sauce
Sterilise a 2-cup screw top jar and its metal lid. Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste. Place in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes until reduced by a third. It will bubble up like jam.
Spoon the hot chilli jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid.
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