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


  1. Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
  2. Run the tomatoes under cold water, peel them & cut into quarters.
  3. Peel the ginger (using a spoon is the best way), finely chop along with the garlic.

METHOD: PART 2


  1. In a large pan, cook the tomato, garlic, ginger and chilli to a pulp consistency.
  2. Add the fish sauce, red wine vinegar & demerara sugar.
  3. 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


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