Chilli Jam

I've always wanted to make some Chilli Jam, and since I had some red chillis and tomatoes to use up, I thought better now than never.

• 3 long fresh red chillies, coarsely chopped
• 2 ripe tomatoes, chopped finely
• 2 garlic cloves, minced
• 1/4 cup water
• 1 cup white sugar
• 40ml white wine vinegar
• 1/2 lime, juiced
• 4 tsp fish sauce

1. Place the chilli, tomato, garlic and water in a medium saucepan.
2. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.
3. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

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  Cook's tip: To test if it's ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it's firm and set, the jam is ready.

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• Storage tip: Store, unopened, for up to 6 months. Once opened, store in fridge for up to 2 months. Use in Thai-style stir-fries and salad dressings.