Sunday, May 23, 2010

Chilli Jam

Well, given the volume of baking I have been doing lately I thought it necessary to make something savoury.  Although sadly that doesn't mean without sugar! This chilli jam recipe has been a favourite of mine for quite some time, it is sweet and tangy and has a heat that is ridiculously addictive.  It is utterly delicious with cheese or sausages and is absolutely worth the effort when tomatoes and chillis are plentiful and cheap. It does require a bit of watching as it can catch on the bottom of the pot quite quickly so make sure when you start this you are going to be able to give it your attention! Cooking times to get it to the right consistency also vary, I like it cooked down until it is really thick so it is more of a spooning consistency than pouring, but of course that is my personal preference.  So I tend to cook it for a little longer than the recipe advises.  This is a Peter Gordon recipe, from one of his first cookbooks I think, it has certainly stood the test of time!

Peter Gordon's Tomato and Chilli Jam
 

Ingredients

500g very ripe tomatoes, washed
4 red chillies
4 cloves garlic, peeled
6cm piece ginger, peeled and coarsely chopped
30mls Asian fish sauce
300g demerara sugar
100mls red wine vinegar

Mix half the tomatoes with the chillies, garlic, ginger and fish sauce  to a fine purée in a blender.
Cut the remaining tomatoes into tiny dice and set aside.
Place the puree, sugar and vinegar in a deep saucepan and slowly bring to a boil, stirring continually. 

When it reaches a boil turn it down to a gentle simmer and add the remaining diced tomatoes. Skim off any foam and cook gently for 30-40 minutes, stirring often to release the solids that settle on the bottom of the pan.
Be sure to scrape the sides down during cooking so the jam does not burn at the edges. 
When the jam is on setting point (has become very syrupy and very thick), pour into warmed sterilised jars and allow to cool. Cover and keep in a cool place; it will keep for several months. Makes 4 medium jars.



7 comments:

Rhyleysgranny said...

That sounds lovely Linda. Lovely pics. Nice to see you blogging again :)

Jam Man said...

This Jam looks amazing - really really tasty....

JillyB said...

That looks good Linda. You've just solved my problem of what to do with all the chillies still on my plant!

Karen Harris said...

This looks like a very nice change from the bottled sauce I normally use. I'll have to try this soon.

Sarah said...

Lovely images and colours.

RachelM said...

Just made my second batch of this, with double quantities. The BF said the first batch was the best chutney I'd ever made (and he's liked most of the rest of them, too!). Thanks!

Anonymous said...

This is a store cupboard fav for our family - it tastes fantastic!!
Pete