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Chilli and tomato jam

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.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 12 people
Cuisine: Fusion, Thai
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Roughly chop the chillies, the garlic and ginger.
  2. Put them in a food processor and whizz until finely chopped.
  3. 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.
  4. 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.
  5. Let the jam cool a bit, then spoon into two sterilized jars.
  6. Seal, then let it cool completely. Keep in cool, dark place. Once opened, keep the jar in the fridge.