Tomato Chilli Jam

Tomato Chilli Jam
Yields 400
Wonderful to have a jar in the fridge or pantry. Lovely added to rice and with chicken or on crackers with cheese
  1. 4 long red chilli (Grow your own they are easy )
  2. 500g ripe tomatoes -remove cores and roughly chop
  3. 5 large peeled garlic cloves
  4. 2 thumb sized pieces ginger peel and chop roughly
  5. 100ml red wine vinegar
  6. 2 Tblsp fish sauce
  7. 300g castor sugar
  1. 1.Place half of the tomatoes and all of the chillis, garlic, ginger and fish sauce in a blender and process to a fine puree.(You can use a food processor but blender gives a better result)
  2. 2. Place the puree, sugar and vinegar in a pot and bring to the boil slowly, stir all the time.
  3. 3. Chop the rest of the tomatoes into small dice approx. 5cm dice.
  4. 4.Turn down the pot to a med boil and add diced tomatoes.
  5. 5. Cook med boil 25mins stirring every 5 mins to avoid burning on the bottom!!!
  6. 6.When ready the jam will look thick and glossy. If you wish try the standard jam test.
  7. 7.Pour into sterilised jars and seal. Will keep up to 12 months.
  8. 8.Keep in fridge once jar is opened.
  1. You will want to make a few batches to share with friends!!!
maison de cuisine

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