Tomato and chilli jam

Name: Tomato and chilli jam
Prep time: 30 min
Cook time: 2 min
Ingredients: 2 red onions, finely chopped; 400g/14oz ripe cherry tomatoes, halved; 400g/14oz ripe plum tomatoes, quartered; 3 large mild red chillies, deseeded, finely chopped; 5cm/2in piece fresh root ginger, grated; 1 star anise; 250ml/9fl oz white wine vinegar; 300g/10½oz soft light brown sugar; 2 tsp fish sauce (substitute soy sauce for vegetarians)

4.5

(17)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 127

Author : Mari Williams

jam and jelly perfect pickles

Ingredients

Remove All · Remove Spices · Remove Staples

2 red onions, finely chopped400 grams/14 ounces ripe cherry tomatoes, halved400 grams/14 ounces ripe plum tomatoes, quartered3 large mild red chillies, deseeded, finely chopped5cm/2in piece fresh root ginger, grated1 star anise250 milliliters/9fl oz white wine vinegar300 grams/10½oz soft light brown sugar2 tsp fish sauce (substitute soy sauce for vegetarians)

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Instructions

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Step 1

Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

Step 2

Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.

Step 3

Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.

Step 4

Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.