This recipe comes from a very good family friend of ours – we first encountered the sweet chili jam taste when we went for a 4×4 camping trip for two weeks to the Richtersveld a few years back. We’ve made it a few times since and always get great compliments on it and have a “waiting list” of friends wanting us to make them some.
When Rick saw the beautiful red chilis at our local fruit market, he got inspired to make the infamous sweet chili jam again and this time I decided to take photos and blog it 😉 – here goes:
Steve’s Sweet Chili Jam
- 2.7kg Smooth Apricot Jam (tinned jam works fine, but if you’re adventurous, make your own apricot jam first and then use it as a base for this recipe – yum!)
- 3/4 cup white wine vinegar
- 15 garlic cloves
- 10 chilis (mild chili, use less if you have very hot chilies… or if you don’t know how potent your chilies are, start with 3 and keep on adding till desired heat is achieved)
- Peel and add cloves of garlic to a mixer with a blade attachment
- Chop chilies roughly and add to the garlic in the mixer (if you want a milder chili jam, deseed and discard the seeds, the more seeds, the hotter the jam).
- Add vinegar to the chili and garlic mixture and process until everything is finely chopped
- Add the apricot jam to a blender (batter blade) and process for about 2 minutes
- Add the chili mixture to the jam and process together till well mixed, makes about 2 liters of chili jam.
And yes, that’s really how easy it is!
We’ve found that the best way to test the jam is to dip a piece of matured cheddar in it – the cheddar and the chili jam goes beautifully together.
If you’ve found that there’s too much heat – get more apricot jam and “dilute” it till it tastes just right, and of course, if it does not quite pack the punch you wanted, chop some more chili in. Be sure to mix well with each change and let it sit for a few minutes so that the flavours can develop before making further adjustments.
This is a great accompaniment to the table and goes particularly well with roast chicken, can be served over cream cheese with crackers or can be added to stews and wherever you’d use a normal sweet chili sauce.
Roasted Sweet Potato Salad with Fresh Coriander and Sweet Chili Sauce ***** (5 star rated!)
Brush sweet potatoes with a vegetable brush and clean thoroughly (no need to peel), cut into bite sized chunks, drizzle with olive oil and a bit of salt and roast in the oven for about 45 minutes, or until cooked but not mushy. Add to a heat resistent glass bowl and for every 2 cups of sweet potato chunks add about 1/4 cup chopped fresh coriander (cilantro/dhania) and drizzle with sweet chili jam. Serve warm.
If you’re not too keen on coriander, just add less.