This chilli jam is full of flavour, add extra chillies and keep in the seeds if you want more of a kick. This jam would be great in a burger or to liven up a sandwich.
Finely chop the onions Deseed the peppers and chillies, finely slice Peel, destem and crush the garlic Peel and grate the ginger Sterilise the jars
Lift the Cooking Chef head and fit the heat shield Fit the Creaming Beater to the machine
Attach the Cooking Chef bowl to the machine Add oil into the Cooking Chef bowl, fit the splash guard Cook at 110ºC on Speed Stir 1 for 1 minute Add onion, ginger and garlic to the bowl Cook at 110ºC on Speed Stir 1 for 3 minutes
Add peppers, chillies, vinegar, salt and jam sugar to the bowl Cook at 105ºC on Speed Stir 3 for 20 minutes After 20 minutes, open the feed chute Cook at 110ºC, speed off, for 10 minutes After 10 minutes, turn the heat off Mix on Speed Stir 1 for 1 minute Let the jam cool slightly. Transfer the jam into the sterilised jars Chill in the fridge until set
Serve