TOMATO AND CHILLI JAM

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

We first dis­cov­ered this in 1997 (in Peter Gor­don’s The Sugar Club Cook­book) and we’ve used the recipe ever since. In fact there’s a jar of it in the re­frig­er­a­tor at all times. It’s great on fried eggs, lamb or pork, in a Montgomery Ched­dar sand­wich, or brushed over br­uschetta with some slices of just-melted goat’s cheese.

MAKES 500ML

750g very ripe or­ganic toma­toes 2 long red Thai chill­ies or fresh cayenne pep­pers 4 gar­lic cloves, peeled 2 thumbs of fresh root gin­ger, peeled and roughly chopped 285g un­re­fined golden caster sugar 90ml red wine vine­gar ● Have ready 1 x 500ml ster­ilised jar of your choice to store the jam. Dice half the toma­toes into small pieces, skin and all, and set aside. In a blender, purée the re­main­ing toma­toes, the chill­ies, gar­lic and gin­ger un­til smooth. (We rec­om­mend you don’t strain the purée to re­move the tomato seeds be­cause they pro­vide the pectin that will help the jam set, while the chilli seeds add some nec­es­sary heat.) ● Com­bine the tomato purée, sugar and vine­gar in a tall-sided pot or saucepan, then bring to the boil over a medium heat, stir­ring slowly and con­tin­u­ously. When it comes to the boil, re­duce the heat to low and add the re­served toma­toes. Skim off any foam and cook gen­tly for at least 1 hour, and up to 1½ hours, stir­ring ev­ery so of­ten to re­lease the solids that set­tle on the bot­tom of the pan. Be sure to scrape the sides of the pan dur­ing cook­ing so that the en­tire mass cooks evenly. The jam is cooked when it looks thick and is no longer runny – it should sit firmly on a cold plate. ● Trans­fer to the jar and cool to room tem­per­a­ture be­fore re­frig­er­at­ing for later use. It will keep for up to 2 months. ➤

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