04 Sep tomato and chilli jam
There’s nothing better than a good spread on a crispy slice of baguette or ciabatta. After tiring out all of my usual (butter, pesto, hummus), I decided to try out something new. I came up with this really delicious (and I mean REALLY delicious) tomato and chilli jam recipe. The day I discovered that jam didn’t have to be sweet and could also be savoury, I think my life changed. I know the idea of making a jam is not the most tempting thought, but once you’ve done it you will never turn back.
This particular recipe is also very versatile – you can literally use it as anything from a burger sauce to even an extra something to go with your usual bacon and eggs breakfast. It has the perfect balance of sweet and spicy. However, it is a jam after all so it’s not packed with that many nutrients but if its enjoyed in moderation then it’s definitely not bad for you. This is easily one of my favourite recipes to make and it doesn’t demand too much of my time or energy so I’m always happy to make it.
- 1kg ripe tomatoes roughly chopped
- 1/3 cup red wine vinegar
- 1 tablespoon fish sauce
- 1 ½ cup white sugar
- 4 chopped and deseeded red chillies
- 4 cloves of garlic (crushed)
- Salt and pepper to taste
Combine all of the ingredients into a saucepan and bring to the boil. Once it starts to boil, lower the heat and let it simmer while stirring it occasionally. Leave it for about 60 minutes or until it has reached a jam consistency. Let it cool, then you can pour it into airtight, sterilised jars for storage. This will last you up to 4 months.