Sweet Chilli Jam
An excellent way to utilise garden glut tomatoes
Servings: 3 jars
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.