Let’s face it- we are all cooking. Social restrictions have meant reviving our vege beds, cleaning out those pantries and experimenting in the kitchen. The term domestic goddess (sorry guys) is being bandied about. So each week we hope to share a seasonal recipe- tried and tested favourites and new successes.
This week we share Kyle’s Chilli jam. Those who know Kyle’s will vouch for her culinary talents. Enjoy!
10 Red Chillis (Mild). Up to 20 for hotter jam.
2 Cloves Garlic
1/4 Cup Grated Ginger
750g Mixed Tomatoes
2 Tsp Salt
1 Cup Sugar
300 mls Red Wine Vinegar
Kaffir Lime Leaves
Chop ingredients finely
Cook until tomatoes is soft and well cooked.
Bottle into sterilised jars.
Chillies and tomatoes can be saved in the freezer until you have enough for a batch.