Ingredients
- 1kg of Ausfresh Truss Tomatoes or Ausfresh Premium Tomatoes, roughly chopped (the riper the tomatoes the better)
- 1¾ cups caster sugar (I recommend start with 1 cup first and depending on how sweet you prefer your jam add additional ¼ cup and so on)
- 1/3 cup white wine vinegar
- Juice of 1 large lemon
- 3-5 fresh long red chilies, sliced thinly (feel free to add more if you want it to be on fire!)
- 2 teaspoons finely grated ginger
- 3 cloves garlic, sliced thinly
- 1 tablespoon fish sauce
- 1 teaspoon salt or to taste
Method
If you have loads of over ripe tomatoes, try this Tomato Chili Jam recipe. This jam is a great condiment that goes well with pies, sausage rolls, in burgers or sandwiches etc.
- Place all of the ingredients into a large saucepan over high heat. Stir until sugar has dissolved.
- Bring to the boil and then reduce heat. Let is simmer uncovered for about 90 minutes or until jam is thick. Stir occasionally. Regularly taste your jam to see if it needs more sugar or salt.
- Once jam is at preferred consistency, remove from heat. Cool for 15 minutes.
- If you do not like chunks in your jam, you can blend your jam for a smoother consistency.
If you want your jam to have a longer shelf life store it in a strelised jar.
To sterilise jars:
- Wash the jars and lids with hot soapy water, rinsing thoroughly.
- Place into a 120°C oven for 30 minutes or until hot and dry.
- Remove jars and lids from the oven carefully and pour the hot jam into the jars and seal immediately.
Store jarred jam in a cool dark place. Once open store in fridge. Jam will keep for about 3 months.