Tomato and chilli jam

Method

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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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Ingredients

500g very ripe tomatoes
4 garlic cloves, peeled
4 red chillies
2 tsp finely chopped fresh ginger root
30ml Fish Sauce
300g golden caster sugar
100ml red wine vinegar

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