Chille Jam (or Sweet Chille Sauce)
Over a year ago
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Ingredients
- 500g Very Ripe Tomatoes (great to use up old toms that have gone a bit squidgy!)
- 4 Garlic Cloves, peeled
- 4 Large Red Chillies (seeds left in if you want your jam hot ) or Dried Chille Flakes (which is what I usually use – as much as you want – depending o
- 6-7cm piece of Ginger Root,sliced
- 300g Golden or white Caster Sugar
- 2 Tablespoons Thai Fish Sauce (Nam Pla)
- 100ml Red Wine Vinegar
Accompaniment
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Method
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1
Blitz half the tomatoes with all the garlic, chillies and ginger in a food processor.
Pour into a heavy based saucepan.
Add the sugar, fish sauce and vinegar, and bring to the boil, stirring slowly.
Reduce to a simmer.
Dice the remaining tomatoes finely and add them to the pan.
Simmer for 30-40 minutes, stirring from time to time. (My sis in law says need to do it for hour n half to get it to jam consistency)
The mixture will turn slightly darker and sticky.***
Store in warm sterilised jars and seal while mixture is still warm.
The longer you leave this jam the hotter it gets. It keeps a long time in fridge
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