Thursday, May 20, 2010


Its rapidly coming to the end of my favorite time of year Autumn. Cool crisp nights and warm days. Our fabulous tomato crop is at an end. It has been wonderful to have enough tomatoes to make into delicious preserves.
Try my recipe for Tomato and Chilli Jam which makes a great condiment for adding flavour to curries and stir frys.

Tomato and Chilli Jam


2kg ripe tomatoes, peeled and seeded
1kg raw sugar
120ml lemon juice
170 mls white wine vinegar
chillis to taste, use at least 10 mild to hot varieties
1T salt
80ml fish sauce


1. Place tomatoes and sugar into a bowl stir in sugar, cover and leave overnight.
2. Transfer to a large pan and add remaining ingredients, bring to the boil.
3. Simmer, stiring ocasionally, until thick.
4. Drop a teaspoon of the jam onto a plate that has been chilled in the freezer for a few minutes, return saucer to the freezer for a few mins to chill jam. Jam should wrinkle when pushed with the finger.
5. Pour into hot sterilised jars and seal. When cool, label and store in a cool dark place.


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