Tomato ginger chilli jam
MAKES 4 CUPS PREP AND COOK TIME 2 HOURS
Choose the ripest tomatoes you can find. Once you’ve bought them, make sure you don’t refrigerate them as this dulls the flavour. Instead, store them in a sunny spot until you are ready to use them. If they are a little underipe, store them with ethylene-producing fruit, such as a just-ripe banana, to accelerate the ripening.
1kg ripe Roma tomatoes, chopped coarsely
1 large (300g) red onion, chopped finely 2¼ cups (500g) caster sugar
⅓ cup (80ml) white vinegar
¼ cup (60ml) lemon juice
6 fresh long red chillies, sliced thinly
6 fresh small red Thai chillies, sliced thinly
2 tablespoons finely grated ginger 3 cloves garlic, crushed 2 tablespoons fish sauce 1 teaspoon coarse cooking salt
1 Place the ingredients in a large saucepan over high heat; stir, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 1 hour 15 minutes or until the jam is thick. Cool for 15 minutes.
2 Pour into hot sterilised jars; seal immediately. Label and date jars when cold. Store in a cool, dark place; refrigerate after opening.
Suitable to freeze. Not suitable to microwave.