Name: Chilli and tomato jam
Prep time: 5 min
Cook time: 60 min
Total time: 1 h 5 min
Ingredients: 8 medium-strength red chillies, roughly chopped; 4 garlic cloves; 50g fresh ginger; 750g ripe tomatoes; 200g muscovado sugar; 2 Tbsp Thai fish sauce; 2 Tbsp balsamic vinegar; 100 ml red or white wine vinegar

Chilli and tomato jam

12 Dec 2017

by Dinna

Prep Time

5 minutes

Cook Time

60 minutes

Total Time

1 hour, 5 minutes

Background

I love chilli jam so I make my own regularly. I have a favouritechilli jam recipewhich I normally rely on, but this time I thought I’d try something different. So I made this chilli and tomato jam, using some of the hundreds of long red chillies I bought at the market. These are not very hot, so I used 8 of them. If you use normal, smallish chillies, 2 or 3 should be enough of those. Furthermore, I halved the sugar content, as I don’t like my condiments too sweet. This jam turned out mildly spicy and zingy, which makes it a perfect spread on nibbles, or in sandwiches, or it's also ideal for glazing meats and vegetables before grilling. It contains fish-sauce, so it’s not vegan, but you can substitute it with soy sauce if you wish.

Ingredients

8 medium-strength red chillies, roughly chopped
4 garlic cloves
50g fresh ginger
750g ripe tomatoes
200g muscovado sugar
2 Tbsp Thai fish sauce
2 Tbsp balsamic vinegar
100 ml red or white wine vinegar

Instructions

Roughly chop the chillies, the garlic and ginger.
Put them in a food processor and whizz until finely chopped.
Roughly chop the tomatoes, add to the food processor and blitz until you have a textured mixture. Transfer to a large, heavy-based saucepan and heat over a medium heat.
Add the sugar, Thai fish sauce and the two types of vinegar. Bring to the boil, stirring, then reduce the heat and simmer for 45-60 minutes until you get a thick, sticky jam. Do stir every 5-10 minutes or so to prevent the jam catching on the bottom of the pan.
Let the jam cool a bit, then spoon into two sterilized jars.
Seal, then let it cool completely. Keep in cool, dark place. Once opened, keep the jar in the fridge.