This jam makes a delicious accompaniment for cheese platters, burgers, tacos, sandwiches and meats. It is sweet with a just a little chilli kick. Kids will enjoy this too but if you like a lot of heat add a few more chillies.
Preparation Time: 30 minutes
Cooking Time: 2 hours
Serves: makes 600 ml
Ingredients 900 g tomatoes
1/2 red capsicum
1/2 brown onion
600 g white sugar
200 ml red wine vinegar
60 ml fish sauce
6 cloves garlic, peeled
1 small knob ginger, peeled
6 large red chillies
Finely dice half of the tomatoes and the onion, set aside.
In a liquidiser or food processor, puree the remaining tomatoes, garlic, ginger, capsicum, chillies and fish sauce until smooth.
Pour the puree into a large heavy based pot with the vinegar and sugar. Slowly bring to a simmer, stirring and skimming off any foam that comes to the surface.
When it has come to the boil, add the diced onion and tomatoes to the pot.
Simmer, stirring occasionally, until the jam is thick and glossy. You will be able to run your spoon through the centre and part the mixture when it is done. It will take around 90 minutes, it depends how rapidly it boils.
Pour the jam into hot sterilised jars and seal. Store in a cool dark place until ready to use. They will last for up to 3 months.