Tomato Chilli Jam

This glossy, gooey jam is great on sandwiches, burgers,  served as an accompaniment to leg ham or on a cheese platter.  It will keep several months in the refrigerator. The tomato is a fruit vegetable which accounts for its versatility.

Inroduction

About this Recipe

By: Sheridan Rogers

This glossy, gooey jam is a great addition to sandwiches, burgers, served as an accompaniment to leg ham or on a cheese platter.  It will keep several months in the refrigerator. The tomato is a fruit vegetable which accounts for its versatility. Add an extra red chilli if you like it hot.

Ingredients

Makes 650-700ml

  • ripe tomatoes 1.2Kg
  • sugar approx 300g
  • medium hot red chillies 2, chopped
  • balsamic vinegar 2 tablespoons
  • fresh ginger 1 tablespoon, peeled and grated
  • cumin 1 teaspoon
  • fresh lime or lemon 1, zest and juice

Wash the tomatoes.  Using a small sharp paring knife, cut an “X” in the bottom of each tomato. Bring a medium saucepan of water to the boil and drop in the tomatoes, 2- 3 at a time.  Boil for 30-40 seconds.  Using tongs or a slotted spoon, remove tomatoes to a bowl of iced water.  Leave in water for about a minute, then remove and slip off the skins. Cut tomatoes into smaller pieces.
Place tomatoes in a non-corrosive bowl and leave to macerate overnight with the sugar, chillies, vinegar, ginger, cumin, lime juice and zest.  Next day, place the mixture in a heavy-bottomed pan over low heat and cook until thick, glossy and dark, stirring occasionally to prevent sticking, about 1.5 – 2 hours. When the jam has reached setting point, spoon into a sterile jars, seal and leave to cool.
Tip: to test for setting point, place a saucer in the freezer. When it is cold, put a teaspoon of the jam mixture onto it – if it wrinkles when you push it with your finger, it is set.