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Tomato, Ginger and Chile Jam Recipe-18394

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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.


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%)
0mg (0%)
89mg (4%)
0g (0%)
0g (0%)
0mg (1%)

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