ROAST TOMATO, CHILLI JAM

I have collected the last of my tomatoes from the vines.  My tomatoes now are really only good for cooking and this jam is sticky, sweet with a little heat to finish it off.  It makes such a great condiment and will keep for months.

I used a variety of tomatoes from cherry to beef steak.  It doesn't matter as they get roasted to add a bit more depth to the jam.

Preparation time - 15 minutes

Cooking time - 50 minutes

Skill - easy

Makes 4 x 300ml jars (approx)

Ingredients

1 kg tomatoes, stalks removed

600g sugar

8-10 chillies (red)n roughly chopped

10 cloves garlic, peeled

30g fresh ginger, peeled, roughly chopped

200 ml malt or red wine vinegar

8 Tbsp fish sauce (optional)

1 tsp salt

Method

Preheat oven 200C

Wash the tomatoes and place into a baking dish and roast until the skins of the tomatoes blister and blacken in places (10 minutes).

Place the tomatoes along with any juices into a large heavy based pot.

Add the remaining ingredients.

Heat over a low heat until the sugar dissolves.

Once the sugar has dissolved turn the heat up so the jam boils vigorously.  Stirring regularly.

While the jam is cooking, sterilise the jars and lids in hot soapy water and dry in a very low oven. 

Watch the jam closely as you do not want it to catch on the bottom.  

The jam needs to reduce to a thick consistency, it should coat the back of a spoon.

Remove from the heat and blend until smooth.

Pour into your sterilised jars, seal with the lids and store in a cool place.