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.
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.