I love chilli Jam-need I say more?!
500 grm very ripe tomatoes
4 garlic cloves-peeled
4 large red chillies-seeds left in if you want your jam very hot
6cm piece root ginger-sliced
300 grms golden caster sugar
2 tablespoons braggs liquid aminos or tamari (or fish sauce if you use it)
100 ml red wine vinegar-a little splash or raspberry vinegar is yummy added in as well
Blitz half of the tomatoes with all the garlic, chillies and ginger in a food processor. Poir into a heavy based saucepan. add the sugar, tamari, and vinegar and slowly bring to the boil, stirring slowly. Reduce to a simmer.
Dice the remaining tomoatoes finely and add them to the pan.
Simmer for 40 mins, stirring from time to time. The mixture wil turn slightly dark and sticky.
Store in warm dry sterilised jars and seal while the mixture is still warm. The longer you keep this jam the hotter it gets. It keeps for bout 3 months in the fridge.
500 grm very ripe tomatoes
4 garlic cloves-peeled
4 large red chillies-seeds left in if you want your jam very hot
6cm piece root ginger-sliced
300 grms golden caster sugar
2 tablespoons braggs liquid aminos or tamari (or fish sauce if you use it)
100 ml red wine vinegar-a little splash or raspberry vinegar is yummy added in as well
Blitz half of the tomatoes with all the garlic, chillies and ginger in a food processor. Poir into a heavy based saucepan. add the sugar, tamari, and vinegar and slowly bring to the boil, stirring slowly. Reduce to a simmer.
Dice the remaining tomoatoes finely and add them to the pan.
Simmer for 40 mins, stirring from time to time. The mixture wil turn slightly dark and sticky.
Store in warm dry sterilised jars and seal while the mixture is still warm. The longer you keep this jam the hotter it gets. It keeps for bout 3 months in the fridge.
Thanks Lals! I've been looking for a great chili jam recipe, can't wait to try it.
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