Sweet Chilli & Tomato Jam
A handy jar of spicy sweetness that can be stirred into soups and casseroles or served alongside a cheeseboard. This delectable Sweet Chilli & Tomato Jam is from the Four Seasons Cookbook.
Ingredients
Tomatoes 750g (1lb 10oz), roughly chopped
Garlic 6 cloves, peeled
Long red chillies 4 large, stalks removed
Root ginger 5–6cm (approx. 2in) piece, peeled
Golden caster sugar 500g (1lb 2oz)
Thai fish sauce (nam pla) 3 tbsp
Red wine vinegar 125ml (4fl oz)
Instructions
1
Put the tomatoes, garlic, chillies and ginger in a food processor and whizz until finely chopped. Pour into a large saucepan and add the sugar, fish sauce and red wine vinegar. Stir together and slowly bring up to the boil, skimming off any scum that rises to the top. Leave to simmer for 45–55 minutes, stirring occasionally, until thickened and sticky.
2
Leave to cool slightly before pouring into a sterilised Kilner jar. Seal and leave to cool completely before transferring to the fridge. Once opened use within a month.
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