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Monday, 12 September 2011

Tomato Chilli Jam

I'm entering this as my bookmarked recipe for this month. The challenge is hosted by Tinned Tomatoes from an idea from Ruth's Kitchen Experiments.  It's quite a recent bookmark as I only got the Tamasin Day-Lewis book 'Supper for a song' from the library a couple of weeks ago, but straight away I knew I wanted to make this relish or jam as she calls it.

Tomato Chilli Jam

1.8kg/4lb very ripe tomatoes (I used two tins of plum tomatoes and 2lb of ripe tomatoes)
4 red chillies with their seeds
2 green chillies with their seeds
10 fat garlic cloves
5 thumbs of fresh root ginger, peeled and roughly chopped
80ml/2 1/2 fl oz Thai fish sauce
675g/1..5lb unrefined golden caster sugar
200ml/7floz red wine vinegar

Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.  Bring to the boil slowly, stirring as you go.  When it comes to the boil, turn down to a simmer and add the diced tomatoes.

Skim off any foam that rises to the surface and cook gently for up to 1 1/2 hours, stirring from time to time, to prevent the mixture catching and burning.  Scrape the sides of the pot too, so that everything cooks evenly.  The mixture thickens as it cooks - as it reduces and the pectin in the tomatoes takes effect.

When the mixture seem thick to the stir of a wooden spoon, decant it into warm, sterilised jars and seal.  

Store in a larder or cool place, not the fridge, for up to 9 months.


I had a little taste and, boy is it hot!  I hope it is going to mature nicely as I have forbidden Mr Farmer from trying it yet, as he would put it on everything and it would soon be gone.  I got two Kilner jars and a small jar from this recipe.  I may try and make it again using only tinned tomatoes, I've made tomato chutney with tinned toms before and you get a brilliant colour and as you are cooking the tomatoes anyway there is no real difference in taste although the fresh toms give a bit more texture.

26th September 2011


I'm entering this in  the 'Homemade and Well Preserved" challenge hosted by Sue at A little bit of Heavan on a plate.

Labels: , , , , ,

posted by Janice @ 21:31

14 Comments:

At 12 September 2011 at 22:05 , Blogger Karen S Booth said...

My favourite combination and one that we all love with cheese!
I love the way you staged your photos, it looks so farmer-ish!
Karen

 
At 13 September 2011 at 03:12 , Blogger chow and chatter said...

oh wow love this great recipe Janice :-) thanks for the great advice on enjoying the little guy

hugs Rebecca

 
At 13 September 2011 at 06:33 , Blogger Chele said...

My sis in law would love this. I'll have to book mark the recipe myself so I can make it for part of her Christmas present ;0)

 
At 13 September 2011 at 09:21 , Blogger Choclette said...

You're right, it's more of a relish than a jam, but it sounds delicious. I make chilli sauce every year, but haven't tried this. Hope you manage to keep it to maturity ;-)

 
At 13 September 2011 at 16:57 , Blogger Jacqueline Meldrum said...

Hey Janice, if you every have trouble finding the new bookmarked recipes you can click on the photo on my side bar and it will take you to the announcement page. Here is the link. I only have two entries so far, I wonder if other people are having problems.

 
At 14 September 2011 at 07:47 , Blogger Jan Bennett said...

Loving the thought of tomato chilli jam!

 
At 14 September 2011 at 09:42 , Blogger Francesca said...

I am sure I am being really stupid but I don't understand this bookmarking thing at all. Do we just add any recipe we like. Is there no theme? And then what happens? Love the Chilli Jam by the way.

 
At 14 September 2011 at 21:41 , Blogger Francesca said...

Thanks for the reply. I have got so many bookmarked recipes, I don't know where to start. Sounds great!

 
At 15 September 2011 at 16:49 , Blogger Lyndsey said...

This looks amazing!! I am definitely going to give this one a go as I have lots of chillies needing used from my chilli plants!Can't wait!

 
At 15 September 2011 at 20:49 , Blogger Caroline Taylor said...

I've had tomato jam and chilli jam but tomato and chilli jam sounds and looks like the best of both worlds!

 
At 15 September 2011 at 23:35 , Blogger Phil in the Kitchen said...

I've been making a similar jam (well, it's not really a jam) for a few years now and I can't get enough of it. Stirring it into roasted veg couscous is becoming close to an addiction.
Nice pictures - I think I'd better go make some more.

 
At 25 September 2011 at 19:28 , Blogger Jacqueline Meldrum said...

Oh and nice! Although I am woosey with the hot stuff!

 
At 26 September 2011 at 10:17 , Blogger Susan said...

This would be a lovely contender for my #homemadewellpreserved challenge if you fancy linking up or joining in? http://notjustanyoldbaking.blogspot.com/2011/09/home-made-and-well-preserved.html

 
At 29 August 2015 at 15:55 , Anonymous Shana said...

What a great combination!looks so delicious!

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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