Sweet and spicy tomato chilli jam makes a spectacular addition to your cheese board.
Makes about 700ml / 3 cups
Preparation: 30 minutes
Cooking: can take a couple of hours
Recipe adapted from here
1kg (about 2 1/4 lb) ripe tomatoes, peeled
2 medium red onions, peeled and roughly chopped
8 cloves garlic, peeled and roughly chopped
about 30g (about 1 oz) ginger, peeled and roughly chopped
45ml (3 Tbsp) soy sauce
1 Tbsp dried chilli flakes
500g (2 cups) raw sugar
200ml (4/5 cup) red wine vinegar
Peel the tomatoes by immersing in boiling water for a few minutes, until the skins start to split. Transfer to a colander to cool enough to handle, then pull the skins off and discard.
Dice half the tomatoes and set aside.
Purée the other half of the tomatoes with the onions, garlic, ginger, soy sauce and chilli flakes in a blender or food processor.
Stir together the purée, sugar and vinegar in a deep, heavy based saucepan and bring to the boil slowly, stirring frequently.
Reduce heat to medium low, add chopped tomatoes and simmer, stirring occasionally, until thick. The cooking time depends on the variety and juice content of the tomatoes and the heat you are cooking it on, but it can take a couple of hours.
Pour into sterilised glass jars, seal tightly and store in a cool, dark place. It should keep for several weeks if proper sterilisation procedure is followed, but if you’re unsure you can store it in the fridge.
Refrigerate after opening and use within a week.