Pour the tomato puree into a saucepan and add the remaining ingredients. No kitchen larder should be without a jar or two of this fiery jam. Cook, stirring, for 10 minutes or until tomatoes soften and sugar dissolves. When you think your jam/relish is ready, get out the (now very cold) plate. Sterilise the jars. Method. As I mentioned we have been having some really enjoyable steak recently so I thought I would try my hand at making my own chilli jam. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. However, tomatoes are a great base for a jam to be used with … Recipe by Mandy Jeffries as heard on Nine To Noon, Monday 23 April 2012 Put the tomatoes and onions in a wide pan with the … Heat oil in a large saucepan on medium. When it is done, pour it into warmed, sterilised glass jars and allow to cool to room temperature before storing in the fridge or a cool cupboard for later use. Place the tomatoes, lemons, the roughly chopped red chilli and 450ml water in a large saucepan or preserving pan. Jam; Place garlic and chillies into bowl and chop for 6 seconds on speed 7. It can go lovely on your breakfast toast, be enjoyed as part of a picnic basket, and be a perfect ‘partner’ for a cheese platter. I also used to make it for the local school fete, and every year I was asked to make more. When it boils, turn down to a gentle simmer and add the chopped tomatoes with seeds and skin. You can make the jam in a … Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Tomato and Chilli Jam I really enjoy Chilli Jam, especially served with a nice juicy steak!! Blend the other half with the chillies, garlic, ginger and fish sauce to a puree in a food processor. Add remaining ingredients and process for 30 seconds on speed 9. Follow our simple step-by-step recipe to make this versatile chilli, tomato and pepper jam. Place the tomato sauce into a non-reactive pan over a … Although some people have an aversion to seeds, I wouldn’t strain this as the tomato seeds provide the pectin that will make the jam set. Tomato, chilli jam. Tomato Chilli Jam can be kept for up to 18 months. I may try and make it again using only tinned tomatoes, I’ve made tomato chutney with tinned tomatoes … By Sarah Raven 18 September 2013 • 12:00 pm Sarah Raven making chilli and tomato jam Credit : Photo: Jonathan Buckley This tomato and Chilli Jam is so versatile, everything from a topping to Crostini through to a glaze for pork or chicken. A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of So green tomato and chilli jam seemed the obvious choice of preserve. Put the purée, sugar and vinegar in … Tomato and chilli jam August 6th, 2010 I frist tried this recipe as something a bit special for The Breakfast Club – turns out not only is the recipe really easy, … This chilli jam is fantastically versatile stuff and is incredibly easy to make. Put a 400g can chopped tomatoes, 1 finely chopped red chilli, 1 grated thumb-sized piece of ginger, 1 star anise, 250g caster sugar, 150ml red wine vinegar and a pinch of salt in a pan. Wash in very hot water or on the hot cycle of a dishwasher. Time 1 hour 15 minutes; Email Share on Pinterest Share on Facebook Share on Twitter. Ingredients 1½kg tomatoes, cut into large chunks 1 red onion, diced 6 cloves garlic, peeled and thinly sliced 1 thumb-sized piece fresh ginger, finely grated 1 tsp cumin seeds 1 tsp coriander seeds ¼ tsp black peppercorns 6 red chillies, deseeded and finely chopped