Wednesday, November 29, 2006

Tomato Chilli Jam

Reading through some asian menus, I noticed that quite a few of them served Tomato-Chilli Jam with fried eggs, whether it be Sunny Side up, deep fried or son-in-law eggs. So, I thought I'd give making some jam a go.

Here is a recipe I found in The Cook's Book:

About 500g ripe Tomatoes
2 Knobs of ginger
3 or 4 tablespoons of Fish Sauce
4 small fresh Chillies, finely chopped
4 Garlic Cloves finely chopped
300g Caster Sugar
100ml red wine vinegar

Put half the tomatoes, the fish sauce and ginger in a blender and blend until smooth.
Place the blended tomato mixture and the rest of the ingredients into a deep pan along with the rest of the ingredients. Bring to a gentle simmer and leave for about 40 minutes, remembering to stir often.
At the end of this time, it should have reduced down to about a 1/4 and should be thick and glossy.
Pour into jars, leave to cool to room temperature, then refridgerate.
Don't strain out the tomato pips at any stage, as these are what contains most of the pectin, which thickens your jam.

The jam turned out great! However, next time I will add a couple more chillis, as it didnt quite have enough kick to it. I enjoyed mine yesterday morning spread on a nice piece of thick toast with a fried egg- sprinkled with some coriander. Wicked!!

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