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Recipe Detail Page
Tomato-Chili Jam
Spring 2005
Serve with cold ham, turkey or any kind of barbecue meat. Keeps 1 month refrigerated.
Makes about 2 cups (500 mL)
One 28 oz (796 mL) can of tomatoes, preferably organic
1 jalapeño or red chili
1 tsp (5 mL) chopped garlic
2 tbsp (25 mL) ginger, chopped
2 tbsp (25 mL) fish sauce
1 cup (250 mL) brown sugar
¾ cup (175 mL) red wine vinegar
1. Purée half of the tomatoes and their juices with jalapeño, garlic and ginger in food processor. Dice remaining tomatoes.
2. Place purée, fish sauce, sugar and vinegar in a deep pot and bring to boil slowly, stirring all the time. When it reaches a boil, lower heat to simmer and add diced tomatoes.
3. Simmer gently for 30 to 40 minutes or until dark red and jam-like. Pour into a bowl, cool and refrigerate if storing.
Makes about 2 cups (500 mL)
