← Back to Search Results
stewing
Tomato, Ginger and Chile Jam

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes two 1-pint jars

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

Directions

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.

Notes

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.


© 2006 Rachel Allen
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

50kcal (2%)
4mg (0%)
3mg (5%)
10mcg RAE (0%)
65mg
5mg
0g
12g
0g
12g
0mg (0%)
89mg (4%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
living-raw-food Living Raw Food
by Sarma Melngailis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
good-to-the-grain Good to the Grain
by Kim Boyce
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucid-food Lucid Food
by Louisa Shafia
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?