TOMATO & CHILI JAM

INGREDIENTS
- 1kg Vert ripe tomatoes
- 5 Red chili peppers
- 8 Garlic cloves
- Ginger piece (10cm)
- 60ml Fish sauce
- 550g Demerara Sugar
- 200 ml red wine vinegar
- Salt & pepper
METHOD: PART 1
- Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
- Run the tomatoes under cold water, peel them & cut into quarters.
- Peel the ginger (using a spoon is the best way), finely chop along with the garlic.


METHOD: PART 2
- In a large pan, cook the tomato, garlic, ginger and chilli to a pulp consistency.
- Add the fish sauce, red wine vinegar & demerara sugar.
- Add to a sterilized jar whilst still hot.

INGREDIENTS
- 1kg Vert ripe tomatoes
- 5 Red chili peppers
- 8 Garlic cloves
- Ginger piece (10cm)
- 60ml Fish sauce
- 550g Demerara Sugar
- 200 ml red wine vinegar
- Salt & pepper
METHOD: PART 1
- Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
- Run the tomatoes under cold water, peel them & cut into quarters.
- Peel the ginger (using a spoon is the best way), finely chop along with the garlic.


METHOD: PART 2
- In a large pan, cook the tomato, garlic, ginger and chilli to a pulp consistency.
- Add the fish sauce, red wine vinegar & demerara sugar.
- Add to a sterilized jar whilst still hot.