6 Roma tomatoes (seeded)
5-8 fresh Thai red or green chilies (seeded)
4 garlic cloves
2-3 teaspoons ginger (peeled & roughly chopped)
1 tablespoon Thai fish sauce
1 cup raw honey
1/2 cup red wine vinegar
Place the seeded tomatoes, chilies, garlic, ginger and fish sauce in a blender or a food processor and blend to a fine puree.
Place the purèe, honey and vinegar in a non-reactive pot and bring to the boil, stirring often. The consistency at this point will be very runny.
Turn heat down to a medium and simmer for 30-45 minutes, stirring every 5 minutes to release the solids that settle on the bottom.
When it is ready the jam will look much thicker than when it started.
Pour into sterilized jars and seal.
*Note If you do double or tipple the batch, cooking time will be longer. It's all about reducing the jam and evaporating most of the liquid. Practice makes perfect!
Cook Outside the Box
Double this recipe and freeze some jars or share with friends
Spread some tomato chilli jam onto wild salmon and bake it
Grill some chicken sate and use the tomato chili jam for a dip
Make old cheddar grill cheese sandwiches and spread some tomato chilli jam all over it