1kg tomatoes (as ripe as possible)
4–6 red chillies, halved lengthways and deseeded
4 fat garlic cloves, peeled
3cm piece of fresh root ginger, peeled and roughly chopped
200ml cider vinegar or wine vinegar
50ml balsamic vinegar
Finely grated zest and juice of 1 unwaxed lime or lemon
400g golden granulated sugar
1 tsp fine sea salt
Tomato & Chilli Jam
Tangy jam is a quick way to deal with a bargain bagful of tomatoes from a market or shop, or a glut of home-grown produce. Mix the jam into cream cheese as a dip for crunchy batons of cucumber and carrot; spread a little over pizza bases or use it to make sausage rolls; serve it with fishcakes or crispy-skinned chicken; or spread it into sandwiches.
Makes 4 × 200ml jars
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Preparation: 30 minutes
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Cooking: 45 minutes
Tangy jam is a quick way to deal with a bargain bagful of tomatoes or a glut of home-grown produce.
1kg tomatoes (as ripe as possible)
4–6 red chillies, halved lengthways and deseeded
4 fat garlic cloves, peeled
3cm piece of fresh root ginger, peeled and roughly chopped
200ml cider vinegar or wine vinegar
50ml balsamic vinegar
Finely grated zest and juice of 1 unwaxed lime or lemon
400g golden granulated sugar
1 tsp fine sea salt
1. Blitz a quarter of the tomatoes to a smooth purée in a food processor with the chillies, garlic and ginger. Place in a large heavy-based pan or preserving pan.
2. Pulse the rest of the tomatoes several times in the food processor to roughly chop them up and add to the pan with the vinegars and the lime or lemon zest and juice.
3. Place the pan over a medium heat and bring to the boil, stirring occasionally. Sprinkle in the sugar, stirring until it has dissolved. Then reduce the heat to a gentle simmer for about 30–40 minutes, stirring from time to time, until the mixture has reduced by roughly half to a richly coloured, glistening jam.
4. Remove from the heat and season with the salt. Meanwhile, sterilise your jars and twist-on lids. Spoon the chutney into the warm jars, filling to the brim, and seal immediately.
Store in a cool, dark, dry place for up to a year. Keep in the fridge and use within 3–4 months once opened.
Credit: Pam the Jam: The Book of Preserves (Bloomsbury Publishing, £20) is out now. Photography by Mark Diacono.
ingredients
method
1. Blitz a quarter of the tomatoes to a smooth purée in a food processor with the chillies, garlic and ginger. Place in a large heavy-based pan or preserving pan.
2. Pulse the rest of the tomatoes several times in the food processor to roughly chop them up and add to the pan with the vinegars and the lime or lemon zest and juice.
3. Place the pan over a medium heat and bring to the boil, stirring occasionally. Sprinkle in the sugar, stirring until it has dissolved. Then reduce the heat to a gentle simmer for about 30–40 minutes, stirring from time to time, until the mixture has reduced by roughly half to a richly coloured, glistening jam.
4. Remove from the heat and season with the salt. Meanwhile, sterilise your jars and twist-on lids. Spoon the chutney into the warm jars, filling to the brim, and seal immediately.
Store in a cool, dark, dry place for up to a year. Keep in the fridge and use within 3–4 months once opened.
Credit: Pam the Jam: The Book of Preserves (Bloomsbury Publishing, £20) is out now. Photography by Mark Diacono.
