Tomato and Chilli Jam
Makes 2 jars
Ingredients
1kg very ripe tomatoes, washed and roughly chopped
1 large onion, roughly chopped
8 garlic cloves, finely chopped
3 heaped tbsp finely chopped ginger
2 large Scotch Bonnets, de-seeded and finely chopped
Juice of 4 limes
300g demerara sugar
300g preserving sugar
200ml red wine vinegar
4 star anise
2 tbsp coriander seeds
1 tsp salt
Recipe
Blitz the tomatoes, onion, garlic and ginger in a food processor for about 5 seconds to get a rough salsa. Add to the pan alongside the remaining ingredients. Bring to the boil, then turn the heat down.
Allow to simmer, stirring regularly, for 25-30 minutes, until most of the water has evaporated. The mixture should now resemble a sticky, thick jam.
To test whether the jam is ready, put half a teaspoon onto a small plate, then place in your freezer for a minute. If your jam wrinkles when you put your finger to it, then it is ready. If not, continue to simmer and repeat till this consistency is achieved.
It doesn’t really matter if the jam sets or not - it will taste just as delicious as a sticky salsa.
Spoon the jam into clean, sterilised jars, leaving a 1cm gap at the top. Allow to cool and seal tightly.
