Tomato and chilli jam

By: Tamasin Day-Lewis From: Tamasin's Weekends

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This recipe is classed as intermediate

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3.86/5 (7 votes cast)

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Prep time:
15 mins
Cook time:
1 hr
Serves:
makes 1 litre

Try this piquant jam with a kick from Tamasin Day-Lewis. A real favourite with cheeses or as a delicious dip served with crackers

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Ingredients

  • 500g very ripe Tomatoes
  • 4 cloves Garlic, peeled
  • 4 red chillies
  • 2 tsp finely chopped Ginger
  • 30ml Fish Sauce
  • 300g golden caster sugar
  • 100ml red wine vinegar
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Method

1. Dice half the quantity of tomatoes.

2. Blend the whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a pureé consistency.

2. Pour the mixture into a deep heavy-based pan together with the sugar and vinegar. Bring to the boil and slowly stir.

3. Once the mixture has reached boiling point, reduce to a simmer and add the remaining diced tomatoes.

4. Skim off any scum that forms with a metal spoon and cook for 30 -40 minutes, stirring from time to time to prevent sticking.

5. Pour the mixture into a warmed sterilised jar. Seal while still warm and label the jars when cold. Alternatively pour on a glass serving dish and allow to cool before serving.

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Latest Comment

View all comments (15)

This is really great used as a glaze on a baked ham, like you would marmalade.

JaneR79319 JaneR79319 Posted 10 Nov 2009 10:37 PM
 

DELICIOUS!ONLY MAKES HALFA LITRE(ALSO MINE WOULDNT SPREAD) WHAT DID I DO WRONG PLEASE HELP!! THANKYOU BEV

BeverleyK83601 BeverleyK83601 Posted 07 Nov 2009 12:26 PM
 

My comments below - forgot to rate it! Full 5 stars from me!

Fibee Fibee Posted 16 Oct 2009 11:59 AM
 

This is a fantastic recipe. I get asked for orders all the time. It doesnt set too well unless you really boil it. Jam sugar may help the setting process. Great with Doritos and cheese & crackers.

Fibee Fibee Posted 16 Oct 2009 11:58 AM
 

I've replaced the fish sauce with chicken stock, still making it , it smells good, hope it tastes as good.

PeterM47490 PeterM47490 Posted 07 Oct 2009 3:16 PM
 

i am thinking of making this jam for christmas presents but want to make it far in advance, how long does it keep for?

sallyJ88166 sallyJ88166 Posted 05 Oct 2009 7:53 PM
 

i am thinking of making this jam for christmas presents but want to make it far in advance, how long does it keep for?

sallyJ88166 sallyJ88166 Posted 05 Oct 2009 7:52 PM
 

Love the idea of this recipe, but being a vegetarian,nearly a vegan, wanted to know if the fish sauce could be replaced with some other ingredient or sauce. Many thanks, Bhavna

Granweatherwax Granweatherwax Posted 02 Oct 2009 10:27 PM
 

I can't get this to set. The first time it was like water I then added more sugar and reboiled it. It is now thicker but still runny any suggestions please?

kiwi711 kiwi711 Posted 25 Sep 2009 3:19 PM
 

DELICIOUS! But I found it makes half a litre (not a litre like it says). Also, I couldn't get fish sauce so i used soy sauce instead and it works a treat!

Angie2860 Angie2860 Posted 13 Sep 2009 5:35 PM
 

Absolutely divine. Nothing on earth that I have tasted matches this. Have made jars and given to friends all have the same comment - DIVINE.

sueP15093 sueP15093 Posted 01 Sep 2009 8:21 PM
 

Everyone loves this. Great with almost everything!

kamadu kamadu Posted 20 Aug 2009 9:08 PM
 

To die for. Top marks.

Laura MW70870 Laura MW70870 Posted 17 Aug 2009 12:34 PM
 

This is absolutely fantastic with strong cheddar, or with bagels, cream cheese and ham - heaven!!

SUSANB72208 SUSANB72208 Posted 04 Apr 2009 2:46 PM
 

This is so quick and easy to make. It is absolutely delicious.

Jackiex Jackiex Posted 02 Apr 2009 9:25 AM