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Sweet Chilli & Tomato Jam
Emily Davenport
Fills a 500ml Kilner jar
10 minutes
31
British
Sauces
A handy jar of spicy sweetness that can be stirred into soups and casseroles or served alongside a cheeseboard. This delectable Sweet Chilli & Tomato Jam is from the Four Seasons Cookbook.
Ingredients
- Tomatoes 750g (1lb 10oz), roughly chopped
- Garlic 6 cloves, peeled
- Long red chillies 4 large, stalks removed
- Root ginger 5-6cm (approx. 2in) piece, peeled
- Golden caster sugar 500g (1lb 2oz)
- Thai fish sauce (nam pla) 3 tbsp
- Red wine vinegar 125ml (4fl oz)
- Find this recipe in the Four Seasons Cookbook
Directions
- Put the tomatoes, garlic, chillies and ginger in a food processor and whizz until finely chopped
- Pour into a large saucepan and add the sugar, fish sauce and red wine vinegar
- Stir together and slowly bring up to the boil, skimming off any scum that rises to the top
Leave to simmer for 45-55 minutes, stirring occasionally, until thickened and sticky
- Leave to cool slightly before pouring into a sterilised Kilner jar
- Seal and leave to cool completely before transferring to the fridge
- Once opened use within a month.