This little jam was inspired by Dani Valent's "In The Mix" Apricot and Cardamom jam. So many options....
A little bit with grilled fish, or BBQ'd lamb, or my Thai steamed fish. Go on, you know you want to!
Chilli and Ginger Jam:
Toast 3-6 dried red chillies (to taste – we love HOT)
And 20g of dried coriander seeds
TOAST 5 minutes 100 degrees speed 1.
Mill for 2 minutes speed 8-10 (turn it up as the bowl cools down)
They won’t be perfect powder – don’t worry.
Add 190g crystallised ginger, chop for 8 seconds speed 8
Add 50g sugar and 50g water and cook for 5 minutes, 100 degrees, speed 2.
Blitz for 10 seconds speed 6, repeat if necessary to form a coarse paste.
I have experimented with a dash of lime juice and fish sauce, a slug of sesame oil and it is seriously moreish