It makes such a great condiment and will keep for months.
I used a variety of tomatoes from cherry to beef steak. It doesn't matter, as they get roasted to add a bit more depth to the jam.
Makes about 4 x 300ml jars
Prep time 15min
Cooking time 50min
Skill easy
Ingredients
1kg tomatoes, stalks removed
600g sugar
8-10 chillies (red) roughly chopped
10 cloves garlic, peeled
30g fresh ginger, peeled, roughly chopped
200ml malt or red wine vinegar
8 Tbsp fish sauce (optional)
1 tsp salt
Method
Preheat oven to 200°C
Wash the tomatoes and place into a baking dish and roast until the skins of the tomatoes blister and blacken in places (10 minutes).
Place the tomatoes along with any juices into a large heavy-based pot.
Add the remaining ingredients.
Put over a low heat until the sugar dissolves.
Once the sugar has dissolved, turn the heat up so the jam boils vigorously. Stir regularly.
While the jam is cooking, sterilise the jars and lids in hot soapy water and dry in a very low oven.
Watch the jam closely as you do not want it to catch on the bottom.
The jam needs to reduce to a thick consistency. It should coat the back of a spoon.
Remove from the heat and blend until smooth.
Pour into your sterilised jars, seal with the lids and store in a cool place.
