Tomato, Ginger and Chilli Jam
This jam is great with everything from fried eggs to cold meat, or to make a great sandwich even better. I put in all 3 chillies and it was too strong to serve to the kids, but I thought it divine. I suggest only 2 chillies if you want to share it with anyone who may not have a love of fire!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
df
low fat
winter
summer
spring
fall
advance
foodie gifts
condiments
fusion
tomatoes
side dish
light
tigiwujgipityza
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/2 cup red wine vinegar
- 1 pound ripe tomatoes skinned & chopped
- 3 each red chiles (more if you like hot stuff)
- 4 cloves garlic peeled
- 1 piece ginger peeled & roughly chopped
- 2 tablespoon fish sauce
- 10 ounces castor sugar
- Carbohydrate 327.475158 g
- Cholesterol 0 mg
- Fat 2.52868 g
- Fiber 9.74508020484447 g
- Protein 10.578332 g
- Saturated Fat 0.5097452 g
- Serving Size 1 1 Serving (1052g)
- Sodium 2827.2285 mg
- Sugar 317.730077795156 g
- Trans Fat 0.7395722 g
- Calories 1331 calories
Puree chillies, garlic, ginger and fish sauce in a blender. Place the puree, sugar and vinegar into a stainless steel saucepan, add the tomatoes and slowly bring to a boil, stirring occasionally. Cook gently for 30-40 minutes, stirring every now and then to prevent sticking. When cooked, pour into warm, sterilized jars and store in the fridge.
