Tomato chilli jam

Tomato chilli jam

By
From
The Tivoli Road Baker
Makes
approx. 1 litre
Photographer
Bonnie Savage and Alan Benson

This hot and sweet condiment is delicious with pies and sausage rolls, and great on a bacon and egg roll for breakfast. You could also stir a spoonful into a casserole to add some warmth, or loosen it with a little lime juice and fish sauce and use it as a dipping sauce for spring rolls.

Ingredients

Quantity Ingredient
500g ripe tomatoes, roughly chopped
4 red chillies, roughly chopped
4 cloves garlic, peeled and roughly chopped
50g fresh ginger, peeled and grated
300g raw (demerara) sugar
100g red-wine vinegar

Method

  1. Put half the tomatoes in a blender along with the chillies, garlic and ginger. Blitz them for a minute or two until well broken down, then transfer to a heavy based saucepan. Add the sugar and vinegar and bring to the boil over high heat.
  2. Cook at a rapid boil for 10 minutes, then add the rest of the chopped tomatoes and stir them through. Keep the pan on the heat until it reaches 105°C (220°F) on a sugar thermometer.
  3. Leave your jam to cool for 10 minutes in the pan, stirring from time to time to keep the solids from dropping to the bottom. Pour the jam into sterilised jars and seal immediately.

Bakery notes

  • If making jam to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first. Jam will last for months in sterilised jars.
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