Tomato Chilli Jam
My tomato chilli jam is one of my store cupboard essentials that I just can’t imagine living with out. I’ve been making it for a good few years and only just realised that I hadn’t put it on my website! How could I have deprived you of the delicious little recipe for so long. But now I’m putting it right.
When I came to write this up for you, I realised I’d been chopping and changing the recipe over the years and can no longer find the exact original, which, wasn’t my recipe, but now I’ve been messing with it enough I feel confident to call it my own.
Once you’ve made a nice big batch of this, no sandwich, salad, sauce, stir-fry or stew will want for anything.
Prep: 15 minutes
Cook: 45 minutes and then some time for the jam to cool.
1kg / 2.2lb of ripe tomatoes chopped roughly (the riper the better)
150gr / 5oz. ginger, peeled and chopped into 3 or 4 chunks
6 x tbsp Thai fish sauce
10 x red chilli’s chopped finely
10 garlic cloves
600gr / 1.3lb jam sugar
200ml / 6.7 fl. oz. red wine vinegar
2 x tbsp of tomato purée
- Place half the tomatoes with all of the ginger, fish sauce and garlic in a processor and blend.
- Then add all the ingredients to a heavy bottomed pan and bring slowly to the boil, stirring gently until the sugar has melted.
- Set the temperature so that the mixture keeps a quite vigorous simmer, but doesn’t stick or burn, for 45 minutes.
- Allow to cool so that you can taste the jam. If it’s not spicy enough for you, add a sprinkle of dried, chopped chillies and stir through. Spoon into jars, cool and cover.
Tips and Notes
- It is very important that you do not taste or allow the jam to touch your skin while it boils or before it is cool. Boiling sugar is very dangerous and sticks to your skin, giving very serious and painful burns.
- It is a good idea to use a pan that holds the mixture with lots of space left as you don’t want the mix splashing out of the pan.
- You may notice that some scum appears as you are boiling the mix. To give a clearer jam, skim this off and discard as you go along.
- It may be tempting to remove the tomato seeds, however, I wouldn’t recommend it as the seeds contain pectin which helps the jam set.
- If the jam doesn’t set completely firm, don’t worry as long as it has a thick syrupy consistency it is fine.
- I always put the metal spoons in my jars, just because all the jam makers in my family did it – you can try it without, maybe the quality of the jars are better these days and they won’t crack.
- This jam is so versatile. I love it with cold meats and strong cheeses like cheddar, aged Gouda, goats’ cheese and parmesan. I use it in sauces and marinades, add it to stir fry dinners, all sorts.
- You can keep the jam for at least 6 months in the fridge.
- To sterilize the jars, either put them through a dishwasher cycle or run the water from a boiled kettle over the jars and lids.
Amsterdam Private Food Tours
If this has made you hungry for more, why not book one of my Private Amsterdam Food Tours? Just you and your own party with some of the very best food the city has to offer.