Tomato Chilli Jam
(This recipe is courtesy of Ruth Pretty and Peter Gordon)
- 500 grams ripe tomatoes
- 4 red chillis
- 5 cloves of peeled garlic
- 2 thumbs of ginger (25 grams)
- 2 tablespoons thai fish sauce
- 300 grams castor sugar
- 100mls red wine vinegar
Puree half the tomatoes, all of the chillis, garlic, ginger and fish sauce.
Place in a pot with the sugar, and vinegar and bring to the boil gently stirring all the time.
Chop up the remaining tomatoes, turn down the heat and add to the pot.
Cook for 25 minutes still gently boiling and stir often..... You don’t want it catching!
Once it is thick and delicious pour into sterilised jars and seal.
Yummy with poached eggs!