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    Rachel Allen's Sweet chilli jam

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    Rachel Allen's Sweet chilli jam

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes


    • 25g fresh root ginger, peeled, roughly chopped
    • 3 garlic cloves
    • 2 red chillies, deseeded
    • 2 tbsp fish sauce
    • 400g tomatoes, peeled, chopped
    • 200g caster sugar
    • 75ml sherry vinegar


    1. Put the ginger, garlic, chillies and fish sauce in a blender and whiz to a purée.
    2. Put the purée in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer, stirring regularly, for 20–25 minutes or until it’s a thick, jam-like consistency.
    3. Put it in a sterilised jar, cover with a lid and allow to cool; or, if serving with the thai chicken cakes, pour straight into a bowl to cool. Serve with Rachel Allen's Thai chicken cakes.

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