Chilli and Ginger Jam

You know - sometimes you just want to have fun...and play with flavours that get the salivation really rolling.

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