Cookstr.com

Tomato, Ginger and Chile Jam

Updated February 23, 2016
(1 Votes)

0 Comments

This is a gorgeous, sweet preserve and makes a great gift. It’s really versatile-you can enjoy it with everything from cheese and sausages to roast chicken and cold meats.

To peel tomatoes, cut a cross in the skin at the base of the tomato and cover with boiling water for 30 seconds. Remove carefully from the hot water and, holding the tomato in a clean tea towel, slip the skins off. If the skins do not come away easily, return to the hot water for another 30 seconds or so.

Cooking Methodstewing

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentfood processor

Taste and Texturegarlicky, spiced, sweet, tangy

Type of DishCondiments

Ingredients

  • 2 oz ginger, peeled and chopped
  • 4 large garlic cloves, peeled
  • 4 red chiles
  • 2 tbsp fish sauce (nam pla)
  • 1½ lb tomatoes or cherry tomatoes, peeled (see Notes) and chopped
  • 1¾ c (14 oz) sugar
  • 2/3 c red wine vinegar

Instructions

Put the ginger, garlic, chiles and fish sauce into a blender and whiz to puree. Place the puree in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Stir and simmer, uncovered, for about 40 minutes, stirring regularly until thick and jam my. Pour into sterilized jars, cover, and allow to cool.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password