Sweet Tomato and Chilli Jam

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
10+ 10+
Sweet Tomato and Chilli Jam
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Saucepan
£219.00
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Cast Iron Saucepan
Ingredients
Method

Ingredients

  • 25g garlic cloves
  • 50g medium-hot red chillies, deseeded and roughly chopped
  • 50g peeled fresh ginger, thinly sliced
  • 900g vine-ripened tomatoes, skinned
  • 300g caster sugar
  • 100ml red wine vinegar
  • 1 whole star anise
  • 2 tablespoons Thai fish sauce

  • Method

  • 1
    Put the garlic, chillies and sliced ginger into a food processor and blend to a paste. Add the tomatoes and whizz once more using the pulse button to coarsely chop the tomatoes.
  • 2
    Tip the mixture into the 18cm Saucepan and add the sugar, vinegar, star anise and fish sauce. Bring to the boil, reduce to a simmer and leave to cook, stirring now and then and then more frequently towards the end, for 50 minutes - 1 hour or until the mixture is well reduced and jammy. Remove and discard the star anise and leave the jam to cool. It will thicken even more as it cools.
  • 3
    Pour the jam into sterilised jars and seal with airtight lids. This will keep well in the fridge.