Tomato and chilli jam

By victoriac

This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits.

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Ingredients

2 red onions, finely chopped
400g/14oz ripe cherry tomatoes, halved
400g/14oz ripe plum tomatoes, quartered
3 large mild red chillies, deseeded, finely chopped
5cm/2in piece fresh root ginger, grated
1 star anise
250ml/9fl oz white wine vinegar
300g/10½oz soft light brown sugar
2 tsp fish sauce (substitute soy sauce for vegetarians)

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget

Preparation

Step 1

1.Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

Step 2

2.Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.

Step 3

3.Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.