I have become quite addicted to this jam. I love it on my barbequed steak, on my sandwiches and in my stir-fries!
|Season: Summer/AutumnType: Preserves
Makes: 4 x 250 ml jars
Fresh from the garden: tomatoes, onions, chillies
Recipe source:Adapted from the Stephanie Alexander Kitchen Garden Foundation
- chopping board & non-slip mat
- metric measuring scales, cups and spoons
- large, heavy-based saucepan
- 4 × 250 ml jars, with lids
- 800 g ripe tomatoes
- 2 red onions
- 3 red chillies
- knob (about 5 cm) fresh ginger
- 1 star anise
- 250 ml white wine vinegar
- 300 g brown sugar
- 2 teaspoons fish sauce
|What to do
- Set out your equipment and ingredients.
- Chop the tomatoes roughly into small chunks.
- Finely chop the onion.
- Deseed and finely chop the chillies.
- Grate the ginger.
- Heat the red onion and chopped tomatoes in a large, heavy-based saucepan over a low heat.
- Add the chillies, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick – you should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind it that doesn’t immediately fill with liquid.
- Add the fish sauce and cook for 2–3 more minutes.
- Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label.
How to sterilise jars
- Wash and dry the jars and lids.
- Put the jars in a cold oven then heat the oven to 150oC.
- Once the oven has reached this temperature the jars are sterile and can be remove from the oven and filled with the preserves.