Tomato & Chilli Jam

Tomato & Chilli Jam

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 red onions, finely chopped

• 800 g ripe Coles tomatoes, roughly chopped

• 3 long red chillies, de-seeded and finely chopped

• 5 cm piece of fresh ginger, peeled and grated

• 1 star anise

• 1 cup Coles finest white wine vinegar

• 300 g brown sugar

• 2 tsp fish sauce

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

• Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

• Add the fish sauce and cook for a further 2–3 minutes.

• *Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label and decorate.

More like this