CHILLI JAM
Ingredients:
1.5kg tomatoes
1 tbsp olive oil
150ml red wine vinegar
1 tbsp yellow mustard seeds
75g fresh ginger, peeled and chopped
7 cloves of garlic, peeled and chopped
5 red chillies (any), roughly chopped
140g caster sugar
4 tbsp fish sauce
Method:
1. Pre-heat the oven to 180˚C.
2. Cut the tomatoes in half, length-ways and space out evenly on a foil-lined baking tray, be careful not to overcrowd the pan. Drizzle lightly with olive oil and roast for 1½ hours.
3. Place the vinegar, mustard seeds, ginger, garlic and chillies into a blender and purée.
4. Once the tomatoes are finished roasting, combine all the ingredients in a large saucepan or pot and cook over a low heat for about 1½ hours, stirring occasionally until thickened.
I like the sweet chilli jam to be more rustic and ‘whole’ but if you prefer a finer consistency you can purée it in a blender after cooking.
5. Pour into sterilised jars and seal. (Find out how to sterilise jars.)
Ingredients:
1.5kg tomatoes
1 tbsp olive oil
150ml red wine vinegar
1 tbsp yellow mustard seeds
75g fresh ginger, peeled and chopped
7 cloves of garlic, peeled and chopped
5 red chillies (any), roughly chopped
140g caster sugar
4 tbsp fish sauce
Method:
1. Pre-heat the oven to 180˚C.
2. Cut the tomatoes in half, length-ways and space out evenly on a foil-lined baking tray, be careful not to overcrowd the pan. Drizzle lightly with olive oil and roast for 1½ hours.
3. Place the vinegar, mustard seeds, ginger, garlic and chillies into a blender and purée.
4. Once the tomatoes are finished roasting, combine all the ingredients in a large saucepan or pot and cook over a low heat for about 1½ hours, stirring occasionally until thickened.
I like the sweet chilli jam to be more rustic and ‘whole’ but if you prefer a finer consistency you can purée it in a blender after cooking.
5. Pour into sterilised jars and seal. (Find out how to sterilise jars.)