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TOMATO AND CHILLI JAM

TOMATO AND CHILLI JAM

  • 1,7 kg Saladette jam tomatoes, skins removed and chopped in chunks
  • 1,5 kg sugar
  • 3 slices of lemon
  • 30 ml lemon juice
  • a few thinly sliced fresh ginger stem pieces
  • 1 teaspoon dried chilli flakes, or more if you want
  • ½ teaspoon of salt
  • 10 whole cloves  (I count them as I take them out before bottling the jam, same with the lemon slices)
  • 1 tablespoon of butter (then it doesn’t make a lot of foam on top)

Sprinkle the sugar over the chopped tomatoes (and whatever sauce there was after cutting it up) in a large heavy bottomed saucepan and stir through. Allow the sugar to melt before you start cooking the jam. Add the rest of ingredients and start cooking at a rolling boil while stirring.
Cook at a medium to fast speed and stir every few minutes to make sure it does not catch at the bottom of saucepan. You will see when the tomatoes start going darker and getting almost translucent and the sauce becomes sticky and glossy.
Test the jam by putting a teaspoonful in a cold saucer and let it stand to cool before pulling your finger through. If the jam makes wrinkles on the sides it is ready.
Bottle in warm sterilized jars and screw the lids on.

Photo and recipe: Elsabie Templeton

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