Turn your tomato harvest into a fiery, flavour-packed Tomato chilli jam! This simple recipe combines the sweetness of ripe tomatoes with the heat of red chillies, creating a versatile condiment perfect for adding a kick to any dish. With the depth of garlic, ginger, and fish sauce, this jam is ideal for pairing with meats, cheese, or a dipping sauce. Quick and easy to make, it’s a great way to preserve the bold flavours of summer, giving you a tasty treat to enjoy all year.
Ingredients
- 500g ripe tomatoes, de-cored, roughly chopped
- 4 red chillies
- 5 garlic cloves, peeled
- 2 thumbs root ginger peeled, roughly chopped
- 2 Tbsp Thai fish sauce
- 300g castor sugar
- 100ml red wine vinegar
Instructions
- Place half of the tomatoes, all of the chillies, garlic, ginger and fish sauce in a food processor and blend to a fine puree.
- Place puree, sugar and vinegar in a pot and bring to the boil slowly, stirring all the time.
- Turn the heat down to a medium boil, add remaining tomatoes and cook for 20-25 minutes, stirring every 5 minutes.
When the jam is thick it is ready to bottle. Will keep for one year.
