Hi Missymoo! I used the whole lot of the coriander. Bought it from a local mediterranean shop (mine bolted!) and it came with roots and all, so I just whizzed the lot up.

As for the chillis, I used pretty hot ones (grade 4 and up) but it really depends on your taste. The finished product is quite spicy, but not over the top as the toms are sweet.

Not completely sure about substituting for the palm sugar, but I reckon raw cane sugar or maybe brown. I tasted the palm sugar and it reminds me of raw cane sugar, but perhaps slightly less sweet if that makes sense. It was the first time I had bought or used it, so an experiment.

The recipe is as it was in the book: I scanned it on the computer to save my typing fingers.

We've got through two large jars of the jam already, so I may have to make more! It's great with cheese and also added to pasta sauce. And also stirred into your own roasted veg: peppers and toms etc. Really nice!

Nicky

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