Step 1

Wash your jars and lids with hot soapy water, then stand upright on an oven tray. Pop into the oven at 320F/160C for 20 minutes and that’s it, they’re ready to use! PRO TIP – glass reacts to extreme temperature changes so you want to make sure you’re not adding hot chili jam to a cold jar or the glass may shatter. Adding hot jam to warm jars will be fine. I like to sterilize my jars as the jam is simmering and this works out well timing-wise.

Step 2

Add the peeled garlic cloves, roughly chopped ginger and the 6 de-seeded and chopped chillies into the bowl of a food processor. Blitz for 2 minutes, until a thick paste forms. You may need to scrape down the sides of your bowl a couple of times to make sure everything is mixing evenly.

Step 3

. Add the chili, ginger and garlic paste into a large pot and add the zest of 2 limes, 250g caster sugar, ½ cup rice vinegar, 1/3 cup water, 3 tablespoons of fish sauce and 1 teaspoon of soy sauce. Set the pot over medium heat. Stir until the sugar dissolves (you’ll be able to feel this with your spoon – initially it will feel quite heavy and be harder to stir and when the sugar dissolves, it’ll become more liquidy).

Step 4

At this point, reduce the heat to medium-low and leave the jam to simmer for about 20 minutes. Check on the jam and stir it occasionally to make sure nothing is sticking to the bottom and it’s cooking evenly. It will start bubbling up – this is what you want. You want the liquid to reduce by about a third so that the jam looks thick, sticky and deeply red.

Step 5

. Spoon the hot jam into the warm sterilized jars, leaving around a little space at the top. Seal the jars with their lids. You can store the chili jam in the sterilized jars for months at room temperature, then store it in the fridge once you’ve opened it. PRO TIP: Make sure you’re not spooning hot jam into cold jars as the glass may shatter – if your jars are cold, leave the jam to cool on the stovetop for about 30 minutes, and then transfer it to the jars.