Step 1

Process the chilli, onion, garlic and water in a food processor until finely chopped.

Step 2

Transfer to an 18cm (base measurement) saucepan. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.

Step 3

Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 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.