Tomato and chilli jam
I use this tomato and chili jam in so many ways I have lost count: on sandwiches, roast meats, poached fish ... the list goes on. I also used to make it for the local school fete, and every year I was asked to make more.
Delicious served with just about anything savoury. Photo: Marcel Aucar
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1kg ripe tomatoes, washed
8 red chillies
8 garlic cloves
80g ginger, peeled and roughly chopped
60ml fish sauce
600g white sugar
200ml red wine vinegar
Cut half the tomatoes into small, five-millimetre pieces. Blend the other half with the chillies, garlic, ginger and fish sauce to a puree in a food processor. Do not strain the puree as the tomato seeds contain pectin, which help the jam set.
Put the puree, sugar and vinegar in a deep pot and bring to the boil slowly, stirring constantly. When it boils, turn down to a gentle simmer and add the chopped tomatoes with seeds and skin.
Skim off any foam and cook gently for 30-40 minutes, stirring every five minutes to move the solids that settle on the bottom.
Scrape the sides of the pot frequently so the jam cooks evenly.
When it is done, pour it into warmed, sterilised glass jars and allow to cool to room temperature before storing in the fridge or a cool cupboard for later use.