Sweet Chilli and Tomato Jam

This is an old friend – one I am completely addicted to. Easy peasy to make, it can live in the larder or fridge for at least a month and is just the perfect addition to rev up a number of different dishes – try it with pan fried scallops, grilled chicken  or even a little manchego cheese. It has to be my first entry simply because it is top trumps in the larder!

SWEET CHILLI JAM

1 tin of chopped tomatoes (400gms)

2 red chillies, chopped roughly, with seeds left in

4 garlic cloves

A good chunk of fresh root ginger, peeled and chopped roughly

1 tablespoon of Thai fish sauce

300g of brown sugar, or granulated

100ml of red wine vinegar

4 lime leaves

1. Place all of the above ingredients (apart from the lime leaves) in a food processor and blend to a puree.

2. Pop the puree and lime leaves (still whole) into a saucepan and bring to the boil, stir every now and again.

3. Take off the boil and leave to slowly simmer for at least an hour, until the jam has thickened completely.

4. Pour into a sterilised jar and store in the fridge. It lasts for at least a month.

About lardersaga

Joanna Preston is mother of the 'little people', 1 pink and 1 blue, and wife to saintly Mr.Patience! After a decade dedicated to cooking for others (Alps, Africa and founding 'Sugar & Spice') my attention is now solely in the home kitchen. We are a food obsessed family that adore growing, sourcing and cooking delectable feasts for friends and family!
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