Recipes
Tomato and chilli jam
A tangy, spicy tomato chilli jam that uses ripe tomatoes to create a rich, flavour – packed condiment for any dish.
Ingredients
-
500g tomatoes
-
4 garlic cloves, peeled
-
4 large red chillies (seeds left in if you want your jam hot)
-
50g ginger, peeled and sliced
-
300g caster sugar
-
2 tbsp Thai fish sauce (optional)
-
100ml red wine vinegar
Method
Blitz the tomatoes with 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 a boil, stirring slowly. Reduce to a simmer and cook for 30-40 minutes, stirring from time to time. The mixture will turn slightly darker and sticky.
Store in warm, dry sterilised jars and seal while the mixture is warm. The longer you keep this jam the hotter it gets!
More mouthwatering recipes
Poached salmon with spring salad & sorrel mayonnaise
A light, elegant dish perfect for spring or summer, pairing delicately poached salmon with a bright, seasonal salad and a
Salmon Wellington
This Salmon Wellington is an elegant and economical way to use up leftover salmon trimmings and tail fillets. Wrapped in
Rhubarb Jam
What can I do with all this rhubarb? Here’s a simple, flavour-packed rhubarb jam recipe that’s easy to make and
Croissant bread and butter pudding
Make the most of leftover pastries by turning them into a luxurious bread and butter pudding, with creamy layers that