ClemenChilli jam

Prep: 15 mins
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Honeyed sweetness with a zingy bite.

By Food24 September 17 2014
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Ingredients (8)

800 g naartjies — peeled
100 ml fish sauce
550 g sugar
8 vinegar — apple cider
1 garlic — cloves
1/2 fresh ginger
1 red chilli
1 green chilli
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Method:

Using a food processer, finely chop half the peeled fruit, chilli, garlic, ginger and fish sauce.

Place the mixture into a thick bottomed saucepan, add the sugar and the vinegar.

Heat to a gentle boil.

Meanwhile, chop the remaining fruit, each segment into 3 or 4 pieces.

Add to the pan and reduce the heat to a gentle simmer.

Simmer for at least an hour until you get a nice thick consistency or a temperature of 104°C is reached.

Cool and pour into sterilized jars.

Keeps well in the fridge.

Recipe reprinted with permission of Sous Chef. To see more recipes, please click here.



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