Sweet and spicy chilli jam for Christmas
Brrrr! Baby, it’s cold outside! But luckily, our warm-spirited tomato and chilli jam packs enough heat to kick those Christmas leftovers into life.
Savoury jam is so easy to make, and you don’t need to worry about setting points or getting the perfect consistency, as it tastes great whether it’s fully set or a little loose. We made a big batch of this tasty jam to give as Christmas presents this year from the ripe fruit produced by our Red Hot Box and Tiny Tomato Growbar. The jam keeps very well in the fridge, but it’s so good you might just need another batch for Boxing Day.
Tomato and chilli jam
Makes enough for three medium-sized jam jars
- 250g ripe tomatoes, cored and chopped in quarters, seeds left in
- 250g ripe tomatoes, finely chopped into 5mm dice, seeds left in
- 4-6 red chillies
- 4 cloves of garlic, roughly chopped
- 2 teaspoons chopped ginger
- 2 tbsp fish sauce
- 300g caster sugar, golden if you have it
- 100ml red wine vinegar
In a food processor, blend the roughly chopped tomatoes, chillies, garlic, ginger and fish sauce to a fine puree.
Place the puree in a strong saucepan and bring it to the boil slowly, stirring all the time. Turn down to a gentle simmer and add the chopped tomatoes. Cook gently for 60-70 minutes, stirring frequently so that it cooks evenly.
Don’t be tempted to let it boil furiously, as the perfect jam takes a little patience. When you reach a lovely, thick, jam like consistency, pour the mixture into sterilised jars and allow to cool to room temperature before storing in the fridge. Once sealed, it will happily keep for a few weeks.