Today I am combining sweet garden tomatoes with punchy chilli, light brown sugar, vinegar and ginger to make a delicious, versatile Sweet Chilli Jam.
Although we experienced extreme temperatures here in the UK in July, I can honestly say, my vegetable patch wasn’t too badly affected. The biggest bonus was all the sunshine sweetening the tomatoes. The number one winning variety, grown for the first time in my veg patch was Shimmer. A pretty tomato with green flashes, that’s plum shaped and relatively small. (You can see it in the photo above). If you can get hold of the seeds, I highly recommend growing them next year.
I harvested the last of the ripening tomatoes this week. I will make Fermented Green Tomatoes with the remainder.
This Sweet Chilli Jam is an excellent condiment with cheese, especially goats cheese. But also fabulous with the following:
- Tempura Vegetables
- Calamari
- Chicken
- Fish Cakes
- Halloumi Fries
The recipe couldn’t be more straight forward and simple to make. I must stress though, the tomatoes must be ripe, this will enhance the overall flavour of the chilli jam. When it comes to chillis, they do vary hugely in heat, so add an amount that suits your taste.
There’s not an awful lot more I can say about this recipe other than it’s a totally addictive condiment, just wait and see!
Sweet Chilli Jam
Equipment
- 3 jam jars or bottles
Ingredients
- 800 g very ripe tomatoes
- 5 cloves garlic peeled
- 4-5 red chillies depending on how hot you like it!
- 80 g fresh root ginger peeled & roughly chopped
- 50 ml naam pla fish sauce or soy sauce if vegan
- 295 g light brown sugar
- 100 ml red wine vinegar
- 50 ml rice wine vinegar if you don't have this use just red wine vinegar.
Instructions
- Begin with sterilising the jam jars or bottles in the dishwasher of place in the oven on a baking tray heated to 100°C.Now finely chopping half the quantity of tomatoes. Roughly chop the remaining tomatoes and place in a food processor with the garlic, chillies, ginger and fish sauce. Blend until it’s a puree.
- Pour the puree into a heavy-based saucepan with the sugar and vinegar. Bring to a slow boil, on a medium to low heat, stirring occasionally.
- Once it has reached boiling point, reduce to a simmer and cook for 10 minutes before adding the chopped tomatoes. Stir and continue to simmer until it reaches a jam like consistency. (this can take 25-30 minutes). Skim any scum that formed with a metal spoon or ladle. It’s important to stir it from time to time to make sure it’s not catching at the base of the pan.
- Pour the mixture into sterilised jars. Seal while still hot. Serving suggestions: with cheese, fish cakes or chicken.
- Store in the fridge once opened and consume within 10 days.
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