Tomato and Chilli Jam

Perfect with cheese, served as a dip with crab or fish cakes. Mix with mayo for a spicy spread on chicken sandwiches.

I saw a huge bag of not so fresh but still perfect mixed chillies in the market for €1! Couldn't leave them there what a bargain.These chillies are perfect for cooking in jams and chutneys.

You will need 2 sterilised jars for the recipe.

Ingredients.

1 tin of tomatoes
4 red chillies roughly chopped with the stalk taken off
2 cloves garlic
30 ml sweet chilli sauce
1tsp ground ginger
275g granulated sugar
100 ml white or red wine vinegar

Method:

In a food processor whizz the chillies,garlic, sweet chilli sauce and ginger until puréed
Place the sugar and vinegar in a stainless steal pot.
Add tomatoes and chilli purée
Stir well
Bring to the boil and then simmer for 30 -40 minutes until thick and reduced.
Pour in to sterilised jars.
Will keep for weeks in the fridge.
My jar was a little big when making as you will see from the photo.
Enjoy !
Also see my notes on sterilising jars for jams and chutneys on the blog.