Tomato & Chilli Jam
Tomato and Chilli Jam
An addictive taste explosion! I usually serve with cheese, but this incredible jam is also great with cold meats, in a sandwich or alongside a roast. My mum has been making this for at least 25 years but I think she originally picked up the recipe from an old Peter Gordon cookbook.
Ingredients
- 350g ripe tomatoes
- 1 long red thai chilli
- 2 cloves garlic, sliced
- 1 thumb ginger, roughly chopped
- 135g caster sugar
- 3 tbsp red wine vinegar
Instructions
1. Finely dice half the tomatoes. Blend the rest with the chillies, ginger and garlic until smooth.2. Bring the blended tomatoes to a boil with the sugar and vinegar, stirring continuously. 3. Reduce the heat to low, add the diced tomatoes and simmer gently for 1hr 15mins, stirring occassionally. 4. Transfer to a sterilized jar. Refrigerate when cool and eat within 2 months.
Details
Prep time: Cook time: Total time: Yield: 1 x 250ml jar