Chilli Jam

I have a row of chilli plants in my vegie patch that are laden with chillis and just about ripe. When they turn red this is what we will make - as much of it as possible to last all year! This sauce is delicious on everything, particularly bacon and egg rolls, and bbq seafood. If you use just large chillis and remove the seeds it is quite mild (almost disappointingly so), so if you like chilli, then also add a few tiny birds eye chillis (seeds and all if you are brave).

Chilli Jam
makes about 1 cup - muliply it depending on how many chillis you have, one jar is never enough!

2 tbsp olive oil
1 onion, sliced
3 cloves garlic, crushed
2 tbsp grated fresh ginger
6 large chillies (plus some small bird eyes chillis for extra spiciness as desired), seeds removed and sliced
1 tbsp tomato paste
3/4 C white wine
finely grated zest of 2 limes
juice of 3 limes
1/2 C brown sugar, tightly packed
sea salt to taste

Heat a flat heavy based pan, add oil, onion, garlic and ginger. Cook over medium heat for 3 minutes, stirring until onion has softened.

Add remaining ingredients and bring to the boil, stirring until sugar has dissolved. Simmer for about 20 - 40 minutes until thick and pulpy, how long this takes will depend how much you make and how ferociously you simmer it. Remove to cool slightly.

Blend in food processor or with a stick blender until almost smooth, you want no big lumps but still some texture.

Pour into sterilised jars while still hot and seal, if you let it cool quite a bit to process, then reheat before pouring.