TOMATO CHILI JAM
- 1.2 kg ripe tomatoes
- juice of 5 lemons
- 1 teaspoon crushed, dried chillies
- 650 g granulated sugar
Put the tomatoes in a heatproof bowl, cover with boiling water and leave to stand until the skins split. Drain and plunge into cold water. Drain and peel away the skins.
Roughly chop the tomatoes and put in a large saucepan with the lemon juice and dried chillies. Bring to the boil, cover and cook for 15 minutes until the tomatoes are soft and pulpy.
Stir in the sugar. Heat gently uncover, until the sugar dissolves, then bring to the boil for about 15 to 20 minutes, stirring frequently, until setting point is reach.
To test
Chill 1 teaspoon of jam on a saucer for 2 minutes; the mixture should wrinkle slightly when pushed with your finger.
Transfer to sterilized jars, cool then cover with waxed discs and jam-pot covers.
Photo: Petro van Genderen
