Chile Jam
- Ready In:
- 3hrs
- Ingredients:
- 12
- Yields:
-
6 pints
ingredients
- 2 kg roma tomatoes, ripe
- 150 ml olive oil
- 10 garlic cloves, peeled and coarsely chopped
- 25 g ginger, peeled and coarsely chopped
- 7 small fresh red chilies, stems removed
- 1⁄4 cup cumin seed
- 1⁄4 cup black mustard seeds
- 200 ml red wine vinegar
- 50 ml fish sauce
- 1 cup palm sugar
- 1 tablespoon ground turmeric
- 1⁄2 bunch coriander, chopped
directions
- Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350°F for 20 minutes or until soft.
- Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
- Transfer mixture to a large heavy based saucepan. Add tomatoes, fish sauce, sugar and turmeric. Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
- Remove from heat and stir in coriander.
- Pour into hot sterilized jars and seal while hot.
- Keeps in the refrigerator 1 month.
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RECIPE SUBMITTED BY
I farm with my family on the Canadian Prairies, specifically North Eastern Alberta. I really enjoy cooking, especially the produce I grow myself. We have our own beef, chicken and vegetables. My family humours me by letting me try out new recipes on them but they certainly let me know when it's a flop! My children are starting to learn how to cook (though sometime begrudgingly). ?I also work out of home several days a week as an administrative assistant and I am an active member of my Parish. My interests are crafting, painting, sports, yoga, home decortating, indoor and outdoor gardening, movies and reading.?