Thank you Belinda Jeffery for this recipe.
I have abundant chilli in the gardens…….4 varieties with the very hot birds eyes.
TOMATO & CHILLI JAM
Makes approx. 6 smallish jars (150ml each) but you can use whatever size jar you like.
1kg ripe tomatoes, washed and dried
8 red chillies, roughly chopped
10 cloves garlic, roughly chopped
40g roughly chopped fresh ginger
¼ cup (60ml) fish sauce (I’m not entirely sure what the substitution would be – 1 tablespoon salt, or maybe a bit less, you would have to taste it.)
( I would substitute with 5 mls of soya sauce or miso )
600g white sugar
200ml red wine vinegar
Core and roughly chop half the tomatoes. Put them in a food processor (or blender) fitted with the steel blade. Add the chillies, garlic, ginger, and fish sauce, and puree them finely.
Pour the puree into a large stainless steel or other non-reactive saucepan (the mixture will bubble up a bit so it needs to be quite deep) and add the sugar and vinegar. Sit the saucepan over medium heat, and bring it to the boil, stirring regularly, particularly until the sugar dissolves.
In the meantime, cut the remaining tomatoes into a 5mm dice. Once the tomato mixture in the pan is bubbling, add the diced tomatoes. Adjust the heat so the mixture bubbles steadily, but not violently, and cook it, stirring every 5 minutes or so to prevent it sticking on the bottom. Scrape down the sides of the pan with the spoon too, so the whole mass cooks evenly.
Timing for when it’s ready varies quite widely depending on the size of pan you use and the heat. It can take anywhere from 25 – 40 minutes and longer if you are making a larger quantity. The best way to check is by sight…the mixture will become thick and look fully amalgamated. I also pop a saucer in the freezer while the jam is cooking, then, when I think it’s ready, spoon a little jam onto the saucer and return it to the freezer. After a few minutes the jam should be thick and your finger should leave a clear trail behind it when you run it through the mixture.
Sit 6 warmed sterilised jars (approx. 150ml each) on a cooling rack. When the jam is ready, carefully ladle it into the jars – the easiest way to do this is to use a jam funnel. Lay a sheet of baking paper over the top, and leave the jam to cool. Once it’s cool, screw on the lids and date and label the jars. Store in the fridge for up to 1 year.