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Home-made Christmas #2 - Tomato & Chilli Jam

Thursday, 25 November 2010  |  Admin

I have to say that it's a bit of a fluke that I've made this as a christmas gift because the main ingredient, tomatoes, obviously aren't in season. And because we timed our house move poorly this year we didn't get to harvest all the tomatoes we'd grown in the garden.
However when I popped into my new favourite local farm shop the other day they had VERY ripe tomatoes on clearance, at £2 per kilo. So I grabbed a kilo, some ginger and chillies and knocked up 5 pots of this lovely savoury jam. The chillies I used were the standard red chillies rather than birds-eye ones so the jam has a nice kick without being too hot. It's great with cheese sandwiches, potato wedges and goats cheese!
This recipe is based on one from Darina Allens Ballymaloe Cookery Course however I've tweaked it slightly as the original recipe used golden caster sugar. I only had soft brown sugar and standard sugar available, so used equal quantities of these instead.
Ingredients
1 kg tomatoes 8 red chillies 2 inches of peeled ginger, roughly chopped 8 cloves garlic 60ml fish sauce 200ml red wine vinegar 550g sugar (golden caster, or mix soft brown / granulated)
Method
Place chillies, garlic, ginger & fish sauce in food processor and process into a paste. Put vinegar, sugar, tomatoes and chilli mixture into a saucepan and heat gently until sugar crystals. Bring to boil, then reduce heat and simmer for 40 minutes - 1 hour. Once cooked, store in sterilised jars. Ready to enjoy immediately!

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