Tomato Chili Jam Recipes

TOMATO - CHILI JAM

Steps:

• In a heavy saucepan, combine all the ingredients except the lemon juice.
• Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
• Stir in the lemon juice.
• Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.

TOMATO CHILE JAM

Steps:

• Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
• Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
• Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
• When cool, transfer to containers or jars, and keep refrigerated.

TOMATO CHILI JAM

Steps:

• First, blanch the tomatoes (bring a pan of water to the boil, remove from heat and place the tomatoes in the water for a minute or two). Then peel them. Chop them into halves or quarters.
• Peel the garlic cloves and place them, together with the tomatoes, the Nam Pla (or alternative) and chilis into a blender. Blend on a medium setting until the whole mixture resembles a strawberry milkshake. Yeah, really, it will. It's a little off-putting, to be honest, but it won't last for long....
• Pour the vinegar and the "strawberry milkshake" mix into a large-ish heavy-bottomed saucepan, and then pour in the sugar - just dump it in; there's no need to do it in increments.
• Bring the whole thing to a boil over a high-ish heat, stirring constantly to completely dissolve the sugar.
• Once it comes to the boil, turn the heat to low and leave the jam to simmer. There's no need to cover the pan (and doing so will likely increase cooking time.).
• From now on, stir every 10 minutes or so to keep the mixture from sticking to the sides of the pan.
• You need to leave the pan at a simmer until the mixture starts to gain a jam-like consistency. This can be a little difficult to gauge on your first outing, since the jam will be runnier at cooking temperature than at room temperature. It'll start to look a bit "jammy" even at high heat, though, and stirring it will become more difficult.
• Reaching thei "jam stage" usually takes somewhere around an hour and a half, but it can vary up to half an hour either side, depending on the water content of the tomatoes. The eventual amount of jam, similarly, will vary somewhat.

TOMATO SWEET CHILLI JAM

Steps:

• Blend half the tomatoes with the chillies, garlic, ginger and fish sauce.
• Put the puree, sugar and vinegar in a saucepan, bring to the boil slowly, stirring all the time to prevent anything catching on the bottom of the pan.
• Cut the remaining tomatoes into 5mm dice. When the puree mixture reaches the boil, add the remaining tomatoes, seeds, skin and all.
• Cook gently for 30 - 40 minutes, skimming off excess foam/scum reguarly. Stir every 5 minutes to stop solids collecting at the bottom and on the sides of the pan. While the jam is cooking, pop a side plate in the freezer then get it out and put a small dollop of jam on it. If it wrinkles when you push your finger through it then it's ready. If it runs on the plate then keep cooking.