Tomato chilli jam recipe

A few people here and there have asked for this, so here it is. The original appeared in a Sunday Telegraph lift out in Sept 2013, with recipes from Sarah Raven.

I’ve doubled her recipe and get 3 ex Coopers Marmalade jars’ worth. She says it gets warmer over time, and you don’t need to refrigerate it once opened. I thought mine was going to be too chilli hot, testing the cooking mixture, but it’s not, so don’t stint on the chilli.

1 kg tomatoes – a few green ones will help it set if you can get them
4-6 garlic cloves peeled
4 large red chillies, deseeded if you want
5-7 cm piece of fresh ginger, peeled and roughly sliced
600 gm golden caster sugar (I used 500, and my jam is fairly loose but fine)
2 tbsp Thai fish sauce (optional)
150 ml red wine vinegar

Blitz the tomatoes, garlic, chillies and ginger in a food processor – how fine you make it depends how textured you like your jam
Pour into a heavy based saucepan and add the remaining ingredients
Bring to the boil, stirring slowly
Reduce to a simmer and cook for 40 mins or so until the mixture has thickened. It will turn a little darker
Store in warm, dry, sterilised jars while still warm.

Eat with cheese, meats (hot or cold), fish cakes, battered fish – whatever!

PS Another recipe I was asked for is here – mini berry cakes. I’ve created a new category on my blog to cope!