Homemade Sweet Chilli Jam...the condiment I can't live without! 🌶🌶🌶 | Marion's Kitchen

[@ributsuria]

Its called Holland Red chilli (Capsicum annuum) . They can be red while there are green and yellow, they are mild to medium hot. Its characteristic is the inner orange-red menbranes. Developed in the Netherlands from an Indonesian Cayenne pepper(which is much hotter). Nowadays its common in South East Asia n Australia n NZ. Some might say that they are 'spur chillies' or Prik Chi Fah but those are thinner and elongated variety descended from the Tabasco chilli. Its definitely NOT Anaheim peppers as those are much bigger, fatter and it usually have a distinctive deep ridge/dent running along its length. The stubbier shorter Fresno chillies are very good substitute Edit: I humbly thanked for all the likes you kind folks have given :) never got this much likes before. Its my sincere wish that we should share the culinary knowledge we learnt with everyone. Thank you Marion for sharing your culinary knowledge with us.

[@ston3kold18]

Developed in the Netherlands? I doubt that. It was most probably stolen from other cultures and they just put their flag on it.

[@daphnenvt2686]

You’ve no idea how this pepper is changed and is nothing like the original version. The Netherlands farming industry is the biggest in the world. Thanks to us carrots are orange, for example.

[@ston3kold18]

@@daphnenvt2686 So you mean GMO produce? Lol! It must be full of pesticides. Carrots were made orange to increase sales and appeal, nutrition wise it's probably not that good for you. No wonder more and more people have cancer now. Feed them crap, people are sick, more dollars for the pharmaceutical industry.

[@ributsuria]

@@ston3kold18 GMO Myths VERSUS GMO Facts GMO MYTH NO 1: There are dozens of GMO crops, including strawberries, bananas, and wheat. There is even GMO water and GMO salt!! THE FACT IS: You may see non-GMO water and non-GMO salt, but here’s the catch: it’s not possible for either of them, to be a GMO in the first place! Although many products aren’t among the commercially available GMO crops( soybean, maize, cotton, canola, alfalfa, papaya, eggplant (brinjal), potato, apple, safflower, pineapple, and sugarcane) sold, you may still see certified GMO-free labeled foods even though there’s no GMO counterpart.The truth about GM crops is you may find only a few of these in your produce section: rainbow papaya, summer squash, sweet corn, potatoes, and variety of apples such as Golden delicious, Fuji, Granny Smith. GMO MYTH NO 2: GMOs cause cancer, autism, allergies, gluten intolerance, and other illnesses. "It must be full of pesticides" ( quoted by you, ston3kold18) THE FACT IS: While some people like 'ston3kold18' may think there is such a thing as ‘GMO cancer’, in the recent 2 decades-plus years on the market, GMOs have not caused or contributed to a single illness or death. The health and safety of GMOs have been validated by many independent scientists and organizations around the world, ranging from the World Health Organization(WHO), the Royal Society of Medicine (UK), the European Food Safety Authority (EFSA), and the International Seed Federation (ISF), along with various governing bodies on every continent around the world have all affirmed the safety of GMO crops. GMO MYTH NO 3: Those 'Monsanto supported' GMO companies force farmers to grow their seeds or sue farmers if GMO seeds or pollen blow into other fields!!! THE FACT IS: Farmers choose what seeds to grow based on what is best for their farms, market demand, and local growing environments. There are a wide variety of seed options available to farmers, including organic, hybrid, conventional, heirloom and genetically modified seeds. Many farmers successfully grow organic, non-GMO and genetically modified crops on the same farm. Urban myths like one of the above, is simply not true. Gregory Conko serving as the Executive Director of the Competitive Enterprise Institute(based in Washington D.C.) have commented upon this topic. He explained, "Urban legends also claim that biotech seed companies troll the country, suing farmers for patent infringement when their crops have been accidentally cross-pollinated by a neighbor’s genetically engineered plants. But not a single known case of this has actually occurred. The myth is spread by misrepresenting cases, such as that of Canadian farmer Percy Schmeiser, who claimed he was sued when patented Roundup Ready canola plants were discovered on his farm. But the Canadian court that heard his case concluded that Schmeiser had intentionally planted canola seeds containing the patented Roundup Ready gene and was not merely a victim of unintended cross pollination.” GMO MYTH NO 4: GMOs harm bees, butterflies, and other pollinators. THE FACT IS: Claims have been circulated that GMO crops somehow harm bees, but this is one of the myths about GMOs that have been busted by the mainstream scientific community. The sudden and widespread disappearances of adult honey bees from hives, are caused by Colony Collapse Disorder (CCD) and additionaly contributed by human physical vandalism of hives due to land development and mischief. GMO MYTH NO 5: GMOs increase the price of food. And that fills only the greed pockets of GMO companies. THE FACT IS: GMOs have actually contributed to reducing the real cost of food. GM crops are the more efficient crops and that means their price and costs as ingredients are less than non-GMOs. So in terms of the cost difference between GMO vs non-GMO foods, GMOs are helping to keep prices lower. The price of food would be 5 to 10% higher than it is now -especially for meat, poultry, eggs, milk and processed food and poorest people from developing countries will suffer the most. And the cost will be borne mostly by these lesser fortunate people in developing countries, where many of these foods are already difficult to get. GM crops prevent that unfortunate possibility outcome and helps improves the cost affordability for everyone. GMO MYTH NO 6: If livestock eats genetically modified grain, there will be GMO milk, meat and eggs. We are eating mutated abominations! Am I gonna grow an xtra leg tommorrow? THE FACT IS: GMOs have never been detected in milk, meat or eggs derived from animals fed with GM feed/grains. Over 70% of harvested GMO crops are fed to food-producing animals, making the world’s livestock populations the largest consumers of the current generation of GMO crops. However, GMOs have never been detected in food derived from animals fed GMO crops, PERIOD. We must understand that almost all the food that we (or animals) eat contains DNA and proteins. The DNA and proteins found in GMO and non-GMO foods, are processed by the digestive system in our gastrointestinal tract. During digestion, GMO and non-GMO DNA is broken down into the four nucleotides that make up all DNA, and/or into small nucleotide fragments and similarly broken down into one or a few of the 21 amino acids that exist in nature. No intact or immunologically reactive protein or DNA has been detected in animal tissue. GMO MYTH NO 7: GMOs have a negative impact on the environment. THE FACT IS: GMOs allow farmers to preserve the land while doing more with fewer resources. It increases productivity on existing agricultural land and protect biodiversity by sparing lands not intensively cultivated. Through enhanced adoption of conservation tillage practices, the reduction of insecticide use, and the use of more environmentally benign herbicides that increase yields. All these made it possible GMOs can reduce soil erosion. Herbicide-tolerant (HT) crops via GMO enable more farmers to adopt conservation tillage because they help farmers to more effectively and efficiently control weeds at a lower cost.With herbicide tolerant GM crops, weeds can be sprayed and remain in the field to protect the soil. Then the incoming crop is planted directly into the leftover organic matter without tilling/turning over the soil. GMOs can help conserve water. Farmers are able to conserve water via drip irrigation systems. HT crops, along with conservation tillage, aid in soil moisture retention, reduce the need to irrigate. GMOs can reduce water consumption in another way - drought tolerance in their genetic make up. GMO MYTH NO 8: No long-term health studies have been conducted on GMO crops. They are lying thru their teeth. THE FACT IS: GMO crops are repeatedly and extensively tested for us, consumer and environmental safety. Please google Project GRACE or look thru here cordis.europa.eu/project/id/311957 funded by the European Union. The literature provides a good summary of long-term feeding studies with diets containing large amounts of GMO-derived ingredients. It concludes that “the studies reviewed present evidence to show that GM plants are nutritionally equivalent to their non-GM counterparts and can be safely used in food and feed.” GMO MYTH NO 9: The non-GMO label means the food is healthier, better for the environment, and doesn't contain any GMOS. So eating them means I gonna live longer than 140 years old!! THE FACT IS: The non-GMO label means a food product contains fewer than 1% of genetically modified ingredients. Because of this, food labeled non-GMO is not legally considered GMO-free. Buying non-GMO organic produce does not mean you are contributing better farming practices. Note that organic does not necessitate ‘chemical-free’ or ‘pesticide-free’; chemicals are often used in organic farming, however these cannot be synthetically manufactured, with the exception of a small number which have been approved by the National Organic Standards Board. The reality is organic farm settings need much more land space than the amount of land used by most GMO crops hence contributing factor to deforestation and harmful to land preservation. Most farmers/owners of commercial organic farms use MORE THAN TWICE of the amount of non-synthetic chemicals and herbicides to match the quality of crops from conventional farms that uses synthetic fertilizers and pesticides. So it is actually self-defeating in the end result. The truth behind non-GMO labeling: The non-GMO label doesn’t always mean it’s replacing a GMO alternative. Often, companies use the non-GMO label on foods that were never developed with biotechnology. For example, there aren’t any GMO tomatoes available on supermarket shelves. So, when you see 'non-GMO' labelled tomatoes, remember, you’re paying a premium for a meaningless label. The non-GMO label doesn’t mean it's healthier. There’s scientific consensus that GMO foods are as healthy as non-GMO foods. Sometimes they're even healthier. Genetically modified foods are also safe to eat. So the claim about GMO foods e.g anthocyanin-rich purple or beta-carotenoid enriched orange carrots, as quoted by ston3kold18 as " nutrition wise it's probably not that good for you " is FALSE. The non-GMO label doesn’t mean it’s better for the environment. Several GMO crops use less water and fewer pesticides. Non-GMO alternatives often need more environmental resources. The non-GMO label doesn’t mean there aren’t any GMOs. Non-GMO labeled food products can contain up to 1% GMO ingredients. Non-GMO labeled livestock, poultry, beef, and seafood feed and supplements may include up to 5% GMO ingredients. Non-edible products, like lotions and cleaning supplies, can include up to 1.5% GMO ingredients. Be educated wisely but don't be an ignorant human being and spread ur undue fears n jeers unto others. 😁

[@markusdd5]

But Capsicum anuum is the category for a whole heap of chilies of very different heat. Cayenne are anuum, Jalapenos are anuum as well. Then there is capsicum chinese which covers most of Habaneros and other very spicy varieties

[@AeonFlux504]

I've been trying to find a good sweet chili jam recipe, thanks aunt Marion for sharing all your recipes with me. My family enjoys watching your videos with me. You're a breath of fresh air!

[@Marionskitchen]

You are so welcome😍

[@robinjackson3403]

I made this recipe just yesterday. I got my hands on some of the long red chilies which happen to be very hot, I also threw in some of the small bird eye chilies because I had some along with some of the dried peppers. It so good, we are going to spread on top of baked chicken tonight like a bbq sauce! Yum!!!

[@elisabethgallagher6853]

So nice to see you safe and sound in Oz. Love the kids in the background - keeping it real!

[@LoveMyKitty]

Your videography is even better than before! I feel like I’m watching a professionally produced tv show! The little scenes of you and your family out on the pier the other day were a very nice touch. I liked the old kitchen, but the new kitchen is even better. I also ❤️ the new music too. The background is so pretty! Sorry for all the exclamations but I just am so amazed! You’re my favorite chef! Well done Marion! By the way if you need to take any time off, because it’s hard having a new baby, don’t worry, we will still be here when you come back. 😃

[@Jbznssn73]

True! ♥️

[@greenwoodreid3796]

Yes it’s more homely!

[@geofftrinh]

Thank you Marion , I made yesterday bloody beautiful. making a bigger batch today that nice I love it as a condiment but and I will pass this recipe on . At night I often suffer from nasal congestion. not last night I was again congested , already new chilli helps clear congestion but with the other ingrediants combined had a great nights sleep . I got up couldn't sleep so grabbed the jam and had a few small Tsp . head cleared so not only will I be making a condiment I will making a very natural decongestive my many thanks . Cheers

[@ayeshaaaa7977]

Please the whole video is so wholesome. Not only that I love your recipes but the way you explain it is also so good

[@bushramollick8077]

i love that you included the soundbites of your baby crying. this is real life! thank you for keeping it real and honest with your viewers!

[@undeuxtrois123]

Bruh it's a cooking show. It's creepy that viewers expect youtubers to be "real". Of course everyone is human and has normal lives like everyone else wtf

[@ivoryboikanyo8133]

My thoughts 💭 exactly. 💓💕💞

[@lusi4986]

This is Sambal Uleg from Indonesia.. love seeing someone from other country appreciate Indonesian Sambal.. it is very delicious

[@kamalibrahim8022]

Does sambal uleg use fish sauce usually?

[@DanielSosnoski]

Planning on making this - but Marion, I must say, your production value is going off the chart. You've raised the bar for food videos amazingly high. Kudos to you.

[@DanielSosnoski]

I made it. Maybe because of the chilis I used but it is HOT. And delicious.

[@fyz1608]

It goes with fried chicken and jasmine rice as well, which is also known as Nasi Katok in my country. Love from Brunei Darussalam 🇧🇳 #staysafe

[@Ad_du_73]

Made this last week and cannot stop eating it, this is amazing. Thanks Marion

[@globalgirlster]

I love these new videos of you and your family at the lake house. You’re the only chef who shows their family on screen. So normal and real. Thank you for the slice/spice of life! ♥️♥️♥️

[@lauraholland3066]

Can't wait to try this. Thank you for being such a force of light, especially during these strange times. Your videos rock. Greetings from Oregon, USA!

[@denagustafson6070]

I’ve watched this video a ton of times and I still can’t get enough. It’s always wonderful watching Ms. Marion cook or bake, but the added bonus of little Charlie puts this one over the top! ❤️

[@random-ssd9495]

Looks mouth watering! I am a chilli fanatic too... chilly chutneys are a favourite in my home as well... ufff can't get over that jam...

[@mohamadfarizan6899]

I have tried your recipe, the out come was very delicious.. but what is really special about your channel is the way you host it!!! So entertaining.. love it!! Keep it up!

[@mustwereallydothis]

Finding your channel has made quarantine much more enjoyable.

[@richardlawton9873]

Thanks so much for sharing. My wife had a hankering and you helped me come up with the goodies (again). The chilli jam is absolutely wonderful with some lovely flavours going on. I can see it will become a fridge staple. Thanks so much again for sharing. We really enjoy your recipes. Cheers.

[@aliciabooker1535]

Marion, I absolutely love your recipes. I must admit with improvising on the chilies. I used red sweep peppers, cayenne pepper for spice, white vinegar and lemon zest for lemongrass. It was fabulous. I can just imagine the original recipe. To much spice I can't handle. My original question is is refrigeration required for storing the chili sauce? Thank you for opening up my taste buds. May your family be Blessed, safe and Healthy.

[@teresaungay9570]

I have been following your channel for a long time and tried a lot of your featured recipes which I made so good too as I follow your recipes.. This is another good condiment to try. Can't wait to make it.

[@ochre5]

Just made 6 bottles of this. I did not reduce my jam to a thick consistency as yours but it still tastes sooper dooper good. Thanks Marion and loving your new set up and location shots. I lived in Brisbane for 8 years and loved it there.

[@judykirkpatrick7397]

Hi Marion, Welcome back to Australia. I just love your videos. My brother lives in Hua Hin: I just love Thai food and have found your videos very helpful. Enjoy your time in Oz stay safe and thanks again, Judy

[@Marionskitchen]

Thank you Judy!

[@michaelbrooks7096]

Hi Marion - love your chili jam..... much nicer than the one I usually make so thanks for making me change...!!! You questioned the chili - I have a feeling that it's an Anaheim Pepper - no, it's Mexican in origin even though it has an American name. It could also be a Carmen Italian pepper or Bull's Horn, also mild & fruity. I have no idea what it's called here in Australia but I think, as you advise, that the larger the chili, the milder it is - this one is super for the jam in conjunction with some hotter ones as it's the fruity taste that one's after, not pure heat. Thanks again - your daughter is a charmer, gorgeous eyes.... like her mum! Enjoy the sunny cool - for us VERY chilly after years in the tropics - ah well, as long as the sun shines...!!! Take care of that lovely little family. Best wishes - Michael.

[@sdeswaan]

Marion, I finally had the time to make this and OMG, I love you even more now. Thank you! Soooo delicious.

[@MetaMorphication]

This recipe is just great! My whole family loves it and we suffer when the jam is over. :-) Just today I´ll cook some new jam. Dear Marion, you have such great recipes and I love how you present them. Thanks a lot!

[@maikuly3994]

Congrats, Marion on the baby and Charlie is BEAUTIFUL like Mommy ♥️! Can’t wait to try this recipe; I salivated watching thru the whole epi! 🤤

[@chasingdaisies2127]

Congratulations on your little one, love the sound of this recipe 😍

[@Marionskitchen]

Thanks so much! 😊

[@swalker83]

So I made this tonight. Another wonderful chili condiment to add to my repertoire!! Marion has some of the best recipes!!!

[@orlandonecesito4904]

Many thanks Madam Marion, I will make sweet chilli jam as well. And to make sure I will not mess up, I will follow your procedures. Good day from Philippines.

[@gloriahollandsworth5517]

My daughter Audrey (10years old) and I love watching all your food shows and Audrey especially loves seeing little Charly. 🥰🥰🥰 So precious!!

[@verandabaker]

Congratulations on your newest arrival!!! Your daughter is adorable I hope she joins you in the kitchen more often!! Now I have to make this sweet chili jam!!

[@philipraymond7135]

Hello Ms Marion! There is a saying here in the South (Texas), it’s “slap ya mama good”!!! This is super scrumptious. It’ll be a staple for me too! My cousin in Malaysia turned me onto you about 6 months ago and I’ve been cooking with you ever since. My husband often asks me what I’m smiling about. I have to tell him I’m watching Ms Marion. Now he just says, you’re not watching her again are you lol. Thank you for your show!

[@gaylanolan9044]

I love your daughters eyes! They are as beautiful as she is!

[@LifeWithLY]

Super unique sweet and chillies Jam. Will try to make it one day! 👌👌

[@Marionskitchen]

Hope you enjoy it!

[@santuccipontarelli3763]

Thanks for all of your wonderful recipes

[@georgiawilksch5708]

At my work (country hotel) our old breakfast chief would make chilli jam every now and then and I’m pretty sure the staff ate most of it. Because we knew exactly how good it was and the guests were overwhelmed by choice and inexperience. He gave me the ingredients for it but only the vaguest instructions on how to process it. This is super useful.

[@Marionskitchen]

Awesome! I hope it helps you replicate it!

[@darrencookfishing7961]

Have been making your sweet chilli for a while now but with the crazy chilli harvest we had this year, decided to make the jam just 10 times the amounts. It's bloody delicious. Cooking your chicken tray bake with it tonight. Hi big fanboy here, hahahah

[@alexdee5341]

This looks heavenly!

[@jillgrannon5149]

On my to do list, I’m addicted to Marions recipes

[@christinatolar4155]

I can't wait to make this! I've been buying this condiment for years now and finally can make my own. Thanks, Marion!

[@mattshadow81]

Dude you came out with a chilli paste jam like recipe right at the peak of my obsession to start making some. I've been binge watching your channel for a week now, going through so much of your content, this is the video that got me to subscribe! I'm so excited to try this tomorrow morning. What a great way to start a Sunday.

[@AlvinVlogs97]

I just tried the recipe today, And it turned out awesome! Love it!

[@UmmuFarras]

We call this sambal. I make jars of this so that it's ready whenever I eat just about any Asian and Arab dishes. It's like, I can't live without it. BTW, you look gorgeous and please hug Noi for me. I miss her sunshine smile and a kiss for that lil princes of yours.

[@Bm0ney]

I Loved your daughter’s cameo!! It made the video seems so much more relaxed and homey!! Plus I’m totally trying this recipe ASAP :) thank you!!

[@jessicasoto174]

Your daughter is so adorable!!!! I miss my kids so little, God bless you and your beautiful family!

[@Stevej2013]

My goodness Marion, I just love your recipes. Thank you so much!

[@IcedCupcakes]

Ingredients wise, this is VERY close to malaysian’s nasi lemak’s sambal. We eat with coconut rice, hard boiled egg, fried anchovies, peanuts and cucumber. Yum.

[@Hubajube]

I made this last night and ad some on an english muffin with peanut butter this morning. I really like this version--my house doesn't smell like terasi this morning! I'll be trying the traybake tonight.

[@pjp5182]

Marion is clearly a wonderful mum!

[@kent9873]

I've seen alot of your videos... I've learn alot... Thanks for all the efforts you have put in!!!! Kudos!!!

[@chongy2k]

This looks incredible!

[@Marionskitchen]

Thanks Steven!

[@juhainaalfardan1683]

Just tried it today and love the flavors . Wish I could add a pic to my comment . Great for gifting as well . Thanks a lot

[@suboohinaqvi298]

Just made this and it turned out awesome ! Thank you Marion 🤩

[@gailordroberts]

Thank you Marion. An excellent recipe. Can’t decide between this or your crispy chilli and garlic. They’re both fantastic.< Drool>. Please release your cookbooks in South Africa?

[@Jschmuck8987]

I have to say that ever since I first made this, I haven’t gone a day without it in my fridge. I don’t necessarily have it every day but if you want it and it’s not there, it’s the end of the world. My wife and I like to have it on crackers with some Brie and a glass of white. I like to add it to a wrap with Lebanese bread and scrambled eggs. It goes on everything. I am absolutely crazy about this recipe.

[@toumazosdemetriou7632]

Looks so good. Marion both you and your daughter are adorable

[@ChefJimmyJ]

Looks great and I love all the aromatic ingredients. What do you top with this?

[@yakkidiyak]

I made it today and it was bomb 💣🔥💥 Sooooo yummy. I doubled the recipe, substituted sugar with monk fruit sweetener and used both fish sauce and salt to balance the flavor. Came out delicious 😋🤩

[@saminashafi6199]

Made it today turned out really nice .

[@PulauSwan]

They're called lombok besar here, great recipe, thankyou. No brown sugar available, so I'm using lontar palm sugar. My fish sauce will be baby shrimp fried in coconut oil. 🤞

[@moenazhulurahmanninov9310]

Thank you for this recipe. I like the way you cook, and tell about the ingredients and the way you do the cooking. So easy peasy.....😊 This chili jam is one of your’s I am going to make. 👍🏽. Keep making this wonderful video’s, Thank you. 🙏🏽

[@vancevehrs5601]

With seven kids, I'm forwarding your great recipes to them, great job. Fresno, CA

[@hlahappy]

Oh my ... will definitely make it as soon as I get the lemongrass 👌😍

[@paulahall-mann2490]

Looks delish💗

[@barrieverdin6860]

This great. Brilliant on hot toast with butter!!!

[@tnt3171]

Hi Marion! Please clarify if you used Ginger or Galangal in your recipe. You mentioned "Ginger" but the root you used looked like Galangal. Thanks Marion!

[@sraddha1411]

I had shudders for this cuisine, but your recipes are so simple and easy. Thank you Marion. Baby Shark! The addiction! haha

[@robertsvulpes]

Made this today. This was AMAZING. A explotion of taste in your mouth. Thanks 🤩

[@jaz1551]

Thank you so much for this, my mouth is watering =D .... the large red chili peppers look like well ripened sonora, quite large and mild ... but there are so many types, I could be mistaken!

[@valentinacolaso3292]

Awwww little Charlie is adorable ❤️ Love the recipe

[@michaelad48]

BEAUTIFUL babies Marion and the sweet chili jam looks delish

[@reflexology52welsh48]

This is going on my to do list for this week....I'm sure my husband will thank you!

[@LiuTheRick]

To be honest, as an Asian I don't actually Ok with the recipe (Chilli Jam), it's kinda sweet compared to authentic Chilli Paste I used in my home (I live in Malaysia), my grandma regularly make Sambal (chilli paste cooked with little shrimp and shrimp paste or belacan) monthly, we don't actually add sugar into the chilli paste but we added garlic, dried chilli, some salt, small shrimp and belacan. So if people actually speaking about chilli jam , I might consider it as sweetened chilli paste??? Maybe Westerners can't take heat that much as Asian do so it might be an alternative for them. For Asian, we take chilli as basic ingredient or something to add on next to your meal, I would normally dip some chilli paste, chilli sauce, pickled chilli, chilli grind, or sambal, depends on your meal and your personal likings. I won't oppose the chilli jam, but the fact is we Asian felt weird and unrelated to our daily cookings and meal. #NotCulturalWar #AsianMightJustCantAcceptChilliJam #YouGuysShouldTrySambal

[@riftan234]

wow it looks so good!! my mom made this all the time! especially when there is special occasion. this is basically a sambal in Indonesia. but we use shrimp paste instead of fish sauce☺️ and coconut sugar instead of brown sugar honestly though I'm curious with how brown sugar taste like never tried it before😂 sambal is sooo good with fried chicken or curry😭👌

[@lyricky7320]

Just made with a twist of 4 fresh lime leaves & palm sugar. ThkU for your inspiration. Ate with Vietnamese Pho Ga/chicken as a dipping sauce & as a garnish instead of Hoison Sauce. Yummy.

[@Hannah-jk3dk]

I just loved you. I love Aussies kind of reminds of the time I was there. I love your chillies. I am lying down b4 making my chilli. All the best on your baby. I just love your smile after seeing the baby

[@katelaycock4502]

Can’t wait to make this - loved hearing/seeing the kiddos!

[@Mr.Lee827]

Definitely making that this weekend. Thank you!

[@dianadriverasbury9130]

Love Baby Shark!! LOL My newest grandchild loved it. She's 2 now. Charlie (hope I'm spelling it correctly) is lovely. Never had chili jam, looks amazing. Gotta try that. I only eat fish or shrimp, no meat. Sounds as if it would be so good on salmon. Take care.

[@DeannasWorld]

I am so happy you are making videos again.

[@Rebirrix]

I‘ve been traying your sweet chilli recip. The sweet chilli sauce is wonderful. thanks for the recipe.

[@kalani7017]

Wow this Chili jam is so tasty,even my kids loved it

[@yakkidiyak]

That moment with your daughter 😩🥰😍❤️😭 So sweeeet ❤️❤️❤️

[@renussecretrecipes2170]

Sawadee kha khun marion🙏. I love your recipez I live in bkk

[@noelmoon9125]

Definitely a treat!!!!!!! Going to make this today 💗💗💗♥️

[@sadiqakhan4795]

Lovely recipe thank you.💐

[@rosangelanunes2608]

I LOVE YOUR RECIPES.

[@302727]

excellent ingredient for many Javanese and sumatran dishes. a must have in my kitchen fridge

[@gilliandidierserre4190]

Hi there Marion lovely to see you and your daughter and I guess you have a little boy now 👍💕. That chili jam truly rocks. The long chilli I can get at my Korean grocery store in Toronto Canada and when I visit my family in London UK I get them from Waitrose or Tesco I think they are from Holland in the UK..cheers and happy cooking 👍

[@ShariqsCookingAdventures]

Sha is loving this!! We normally make our own Chili paste with Red Thai Chilis 🌶️ For a month now we've been having a Carolina Reeper Puree that he's been loving.. the hunt for the spiciest sauce 😂

[@ladydawn27]

Ur daughter making a surprise visit was the cutest ever!! She’s such a sweetie 🥰🥰

[@0099tj]

I make this chili jam today. Really delicious and love it. Will try your chicken & chili jam traybake this weekend. Thanks for sharing out this recipe

[@mandybarraclough8785]

This looks amazing, im going to be jarring some up for christmas, thank you!❤

[@leahstumm9662]

Looks so yummy!

[@tabbymackerel]

In Malaysia, we call this Sambal. You can also substitute the fish sauce with shrimp paste.

[@yakakamagi]

In indonesia we eat that kind of chilli paste called "Sambal". Its like our must condiment in the dining table and many kind of sambal here, you gotta try to make sambal matah bali or sambal dabu dabu manado :9

[@stormshadowctf]

Sambal is very popular in the us as well. I much prefer it over sriracha.

[@thatdutchguy2882]

We eat that in the Netherlands too. We've adopted the Indonesian Kitchen for a long time now, it's very normal for us Dutch to have Sambal in the Kitchen and eat Indonesian dishes 2 or 3 times a week. Infact, most Dutch grew up on the stuff xD.

[@puspahutauruk4303]

Yes...marion cook a sambel or sambal...we have many varieties of sambal...depends of your region...

[@DragisaRadovanovic]

You two are sooo sweet!!!

[@MrsYeee]

Looks delicious! Congratulations on your newest addition!

[@Marionskitchen]

Thank you!

[@THEBRODIES.BESTEST]

Wonderful Marion, and thank you from Prince Edward Island, Canada! All of those flavours combined must be heavenly. Is this a strange combo...can you put the jam on noodles, as well?

[@ButterFly-bc7yp]

I actually think that this jam works great with noodles!