Chilli Jam

 There is something about cold weather that makes you want to spend days inside cooking. Maybe it is a form of putting off jobs that need to be done outside. But for me it brings comfort to know that there is always something on hand in the pantry.

Chilli Jam
1 head garlic cloves, peeled
6-8 long red chillies, roughly chopped
200g fresh ginger, peeled and roughly chopped
2 or 3 kaffir lime leaves
2 1/2 cups sugar
1/2 cup water
finely grated zest of 4 limes
1/2 cup white wine vinegar, or rice vinegar
3 tablespoons fish sauce
1 teaspoon soy sauce
Method
Puree garlic, chillies, ginger and lime leaves into a coarse paste. Place in a saucepan with the sugar, water, lime zest vinegar, fish sauce and soy sauce. Stir over a medium heat until sugar is dissolved. Boil for around 10 minutes or until reduced by a third.
Spoon the hot jam into warm sterilized jars and seal with the lid.
Once opened store in the fridge.

Makes a great marinade for baked chicken wings or drumsticks. You can use it to flavor dips, or add it to a stir fry, or use for the base of a marinade.