Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Tomato, Ginger and Chile Jam
Cookbook
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
Nutritional information is based on 32 servings.
50 kcal
0 % daily value
5 % daily value
0 % daily value
65 mg
5 mg
0 g
12 g
0 g
12 g
0 mg
89 mg
0 g
0 g
1 % daily value
