Tomato & Chilli Jam

NOTHING, beats making something yummy with produce fresh from your garden. I made this jam today with my own tomatoes and chillies,  so proud!

Making your own sauces, dips, jams etc is a lot easier than you think. Give this one a try! 🙂 Good for when you have friends round, enjoying a bottle of red wine, or even just a munch!

I N G R E D I E N T S

  • 500g Tomatoes
  • 4 garlic cloves, peeled
  • 3-6  chillies (seeds left in if you want your jam hot)
  • 3 cups golden caster sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons red wine vinegar

 

M E T H O D

  1. Using a food processor, blitz half the tomatoes with the garlic, chillies  in a food processor.
  2. Pour into a heavy-based saucepan.
  3. Add the sugar, fish sauce and vinegar, and bring to the boil, stirring slowly.
  4. Reduce to a simmer.
  5. Dice the remaining tomatoes, and add them to the pan. Simmer for 40-50 minutes, stirring from time to time. The mixture will turn slightly darker and sticky.
  6. Store in warm dry sterilised jars and seal while the mixture is still warm.

 

**This Jam lasts for around 3 months, just be sure to remember that the longer you leave it – the hotter it gets!**

 

Enjoy with a good set of cheese, the classic vintage cheddar is my favourite! And of course crackers or oat cakes!

Nom!

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