Monday 9 January 2012

Tomato and Chilli Jam

Tomato and Chilli Jam
Perfect for cheese & biscuits or even bacon butties... this is delicious, a great homemade gift too!

Makes 2 x 500g or 4 x 250g jars
Prep time:  15 minutes
Cooking time: 45 minutes

2 red onions, finely chopped
400g/14 oz cherry tomatoes, halved
400g/14 oz plum tomatoes, quartered
3 large red chillies, deseeded & finely chopped
5cm/2 inches fresh root ginger, grated
250ml/9 fl oz white wine vinegar
300g/10 ½ oz soft light brown sugar
2 tsp fish sauce


1.  Sterilise the jars by washing them in very hot water.  Preheat oven to 160°C/325°F/Gas mark 3.  Place the jars upside down on a baking tray and let them dry in the oven for 10-15 minutes.

2.  Heat the red onions and tomatoes over a very low heat for 5-7 minutes.  Add the chillies, ginger, vinegar and sugar and bring to the boil.  Reduce the heat and let simmer for about 30 minutes or until you have a very thick mixture. 

3.  Add the fish sauce and simmer for a further 2-3 minutes.  Spoon into the sterilised jars.

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