Tomato Chilli Jam Recipes

Tomato Chilli Jam Farmersgirl Kitchen

WEBSep 12, 2011 · Put the wet glass jars on a baking tray upside down. Put the baking tray and jam jars into the oven at 150C just as you start to make …

1. Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
2. Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar. Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced tomatoes.
3. Skim off any foam that rises to the surface and cook gently for up to 1 1/2 hours, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too, so that everything cooks evenly. The mixture thickens as it cooks - as it reduces and the pectin in the tomatoes takes effect
4. When the mixture seems thick to the stir of a wooden spoon, decant it into warm, sterilised jars and seal.

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