Although determined to give a monthly recipe I did not ever specify it needed to be a full meal. This is a tasty diversion that has proved to be a big hit. The recipe comes from a Buderim Ginger cookery book that we bought after an inspiring visit to the Ginger Factory in Australia many years ago. I may well continue my search to find the perfect chilli jam but this is a very satisfying start.
Tomato Chilli Jam ( makes 3 jars of 250ml )
Ingredients:
4 red chillies, such as serranos
4 garlic cloves
2.5cm fresh root ginger, peeled and roughly chopped
50ml Thai fish sauce
500g very ripe red cherry tomatoes
300g golden caster sugar
100ml red wine vinegar
Method:
Put the chillies, garlic, ginger, fish sauce and half the tomatoes into a blender and whizz to a fine puree. Cut the remaining tomatoes into a 5mm dice and set aside. Place the puree, sugar and vinegar into a deep saucepan and bring gently to the boil, stirring constantly. When it reaches boiling point, reduce to a gentle simmer, add the diced tomatoes and skim off any foam that rises to the surface.
Cook for about 30 - 45 minutes, stirring from time to time to release the solids that settle on the base. Scrape the sides of the pot during cooking. Pour the jam into warmed, sterilised glass jars and let cool to room temperature. Seal with lids and store in the refridgerator. Use within 1 month.
This is the second batch I have made as the first did not last long ... far too tasty! It is a firm favourite with our son-in-law who enjoys it in his sandwiches at work. My husband likes it with cream cheese on a bagel and I am currently fond of it with cheddar cheese on crackers. I have even tried it as a dip with crudites. It could also be substituted for sweet chilli sauce. My only complaint is that it is a little sloppy ... that just means you need to make sure you catch the drips.
Happy experimentation in finding your own perfect pairing and let me know how it goes
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