Hot Tomato Chilli Jam

I once read that, each year in the small Spanish town of Buñol, the locals hold a festival called La Tomatina, which involves about 40,000 people throwing in the region of 150,000 tomatoes at each other. What a waste! I prefer to throw them into chutneys or salads – not to mention this delicious, fiery tomato chilli jam.

Recipe by Kay Hawkins

My Recipe

Prep Time: 40 mins
Cook Time: 2 hours
Makes: eight 300ml jars

Ingredients

  • 2kg of ripe tomatoes – or substitute with six 400g tins of chopped tomatoes, drained
  • 10 red chillies, chopped
  • 1 tsp Naga chilli powder
  • 2 whole Naga chillies
  • 10 cloves of garlic, chopped
  • 10cm root ginger, chopped
  • 5 tbsp fish sauce
  • 150g raisins
  • 750g light brown sugar
  • 250ml red wine vinegar

Method

  1. Remove the skins from the tomatoes, de-seed and chop into small pieces. Place in a pan with the rest of the ingredients and stir well.
  2. Cook over a low heat, stirring occasionally, for two hours or until the mixture has reduced to a jam-like consistency.
  3. Pour into sterilised jars and store in a cool place out of direct sunlight.

Additional Info

This will keep for 12 months. It is perfect with sausages, burgers, bacon butties, most types of cheese and Indian snacks.

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Kay, of Borrowash, was inspired to take up cooking, baking and preserving by her mum when she was growing up in Heage, growing vegetables and foraging for fruits. She now runs her own company, The Quirky Cook, creating award-winning chutneys, jams and relishes.

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