Tomato and Chilli Jam

Tomato and Chilli Jam

After a couple of hints that my 'perfect poached eggs' were starting to look a little tired (excuuuse me), I thought it was time for a new post.

I made a tomato and chilli jam last weekend, for a birthday party.  The recipe calls it a jam but it's very similar to a sauce, chutney, dip, relish or preserve, and could be served as any of these things. It's a sweet little multi-tasker.  I served it on homemade brown soda bread, with goats cheese and rocket, but I spent time afterwards thinking about the perfect vehicle for it.

I was inspired to try it on a burger, so that I could also use up the leftover rocket, a bonus. It's good, so good, and I recommend making it.  It takes about an hour in total, its sweet, tangy with a spicy kick from the red chillis.  It keeps in a jam jar for a few weeks, and would be perfect with cold cheese and meats, with scrambled eggs, a dip for nachos, you get the idea...

Ballymaloe's Tomato and Chilli Jam

1kg (2 1/4lb) very ripe tomatoes 

4-8 red chillies 8 cloves of garlic, peeled

About 5cm (2 inch) piece of fresh ginger, peeled and roughly chopped 

50ml (2 fl oz/1/4 cup) fish sauce (Nam Pla) 

500g (18oz/2 1/4 cups) golden castor sugar 

200ml (7fl oz/scant 1 cup) red wine vinegar 

Peel the tomatoes and chop into 1cm (1/2 inch) dice. Purée the chillies, garlic, ginger and fish sauce in a blender. Put the purée, sugar and vinegar into a stainless steel saucepan, add the tomatoes and bring to the boil slowly, stirring occasionally. Cook gently for 30- 40 minutes, stirring every now and then to prevent sticking. 

When cooked pour into warmed, sterilized glass jars. Allow to cool. Store in the fridge. 

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