Farmersgirl Kitchen

Tomato Chilli Jam

Uncategorized | September 12, 2011 | By

 
This Tomato Chilli Jam is really delicious and easy to make at home.  Serve it with cold meats and cheeses or add to sauces and recipes for an extra kick! 
 
Tomato Chilli Jam
Sweet and Spicy Tomato Chilli Jam is a tasty preserve to add to your buffet table or a spoonful in a sauce will add some pizazz!
Write a review
Print
Ingredients
  1. 1.8kg/4lb very ripe tomatoes (I used two tins of plum tomatoes and 2lb of ripe tomatoes)
  2. 4 red chillies with their seeds
  3. 2 green chillies with their seeds
  4. 10 fat garlic cloves
  5. 5 thumbs of fresh root ginger, peeled and roughly chopped
  6. 80ml/2 1/2 fl oz Thai fish sauce
  7. 675g/1..5lb unrefined golden caster sugar
  8. 200ml/7floz red wine vinegar
Instructions
  1. Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
  2. Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced tomatoes.
  3. Skim off any foam that rises to the surface and cook gently for up to 1 1/2 hours, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too, so that everything cooks evenly. The mixture thickens as it cooks - as it reduces and the pectin in the tomatoes takes effect.
  4. When the mixture seem thick to the stir of a wooden spoon, decant it into warm, sterilised jars and seal.
Notes
  1. Store in a larder or cool place, not the fridge, for up to 9 months.
Adapted from Supper for a Song
Adapted from Supper for a Song
Farmersgirl Kitchen http://farmersgirlkitchen.co.uk/
Tomato Chilli Jam
 
1.8kg/4lb very ripe tomatoes (I used two tins of plum tomatoes and 2lb of ripe tomatoes)
4 red chillies with their seeds
2 green chillies with their seeds
10 fat garlic cloves
5 thumbs of fresh root ginger, peeled and roughly chopped
80ml/2 1/2 fl oz Thai fish sauce
675g/1..5lb unrefined golden caster sugar
200ml/7floz red wine vinegar
 
Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.  Bring to the boil slowly, stirring as you go.  When it comes to the boil, turn down to a simmer and add the diced tomatoes.
 
Skim off any foam that rises to the surface and cook gently for up to 1 1/2 hours, stirring from time to time, to prevent the mixture catching and burning.  Scrape the sides of the pot too, so that everything cooks evenly.  The mixture thickens as it cooks – as it reduces and the pectin in the tomatoes takes effect.
 
When the mixture seem thick to the stir of a wooden spoon, decant it into warm, sterilised jars and seal.  
 

Store in a larder or cool place, not the fridge, for up to 9 months.

I had a little taste and, boy is it hot!  I hope it is going to mature nicely as I have forbidden Mr Farmer from trying it yet, as he would put it on everything and it would soon be gone.  I got two Kilner jars and a small jar from this recipe.  I may try and make it again using only tinned tomatoes, I’ve made tomato chutney with tinned toms before and you get a brilliant colour and as you are cooking the tomatoes anyway there is no real difference in taste although the fresh toms give a bit more texture.

26th September 2011

 

I’m entering the Tomato Chilli Jam  in  the ‘Homemade and Well Preserved” challenge hosted by Sue at A little bit of Heaven on a plate.

I’m entering this as my bookmarked recipe for this month. The challenge is hosted by Tinned Tomatoes from an idea from Ruth’s Kitchen Experiments.  It’s quite a recent bookmark as I only got the Tamasin Day-Lewis book ‘Supper for a song’ from the library a couple of weeks ago, but straight away I knew I wanted to make this relish or jam as she calls it.
 
Tomato Chilli Jam

Comments

  1. Leave a Reply

    Karen S Booth
    September 12, 2011

    My favourite combination and one that we all love with cheese!
    I love the way you staged your photos, it looks so farmer-ish!
    Karen

  2. Leave a Reply

    Chele
    September 13, 2011

    My sis in law would love this. I'll have to book mark the recipe myself so I can make it for part of her Christmas present ;0)

  3. Leave a Reply

    Choclette
    September 13, 2011

    You're right, it's more of a relish than a jam, but it sounds delicious. I make chilli sauce every year, but haven't tried this. Hope you manage to keep it to maturity 😉

  4. Leave a Reply

    Jacqueline
    September 13, 2011

    Hey Janice, if you every have trouble finding the new bookmarked recipes you can click on the photo on my side bar and it will take you to the announcement page. Here is the link. I only have two entries so far, I wonder if other people are having problems.

  5. Leave a Reply

    Francesca
    September 14, 2011

    I am sure I am being really stupid but I don't understand this bookmarking thing at all. Do we just add any recipe we like. Is there no theme? And then what happens? Love the Chilli Jam by the way.

  6. Leave a Reply

    Francesca
    September 14, 2011

    Thanks for the reply. I have got so many bookmarked recipes, I don't know where to start. Sounds great!

  7. Leave a Reply

    Lynds
    September 15, 2011

    This looks amazing!! I am definitely going to give this one a go as I have lots of chillies needing used from my chilli plants!Can't wait!

  8. Leave a Reply

    All That I'm Eating
    September 15, 2011

    I've had tomato jam and chilli jam but tomato and chilli jam sounds and looks like the best of both worlds!

  9. Leave a Reply

    Phil in the Kitchen
    September 15, 2011

    I've been making a similar jam (well, it's not really a jam) for a few years now and I can't get enough of it. Stirring it into roasted veg couscous is becoming close to an addiction.
    Nice pictures – I think I'd better go make some more.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge

%d bloggers like this: