The first time I tried chilli jam was from a little Spanish delicatessen, I absolutely loved it and decided I had to make it at home.
This overlapped with a time when I was discovering Indonesian and Thai food, so I was obsessed with star anise, lemongrass and ginger. So I through them in and after many, many variations I finally found the right balance of flavours.
technically it is a little more sauce like than jam like, I don’t like to overwhelm the aromatics with more sugar than necessary, which is why the consistency is a little looser. I actually prefer this because I like to use it as a sauce as much as a spread.
My main focus with this jam is actually to highlight the star anise and the lemongrass rather than the chillies.