Chilli jam

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 9
Servings 40
Time 10 minutes

Ingredients

  • 1.10
    kg
    very ripe tomatoes
  • 50
    g
    tomato paste
  • 3
    red chillies, seeded and finely chopped
  • 600
    g
    sugar
  • 3
    freshly crushed ginger
  • 1
    clove garlic, crushed
  • 60
    ml
    lemon juice
  • 20
    ml
    balsamic vinegar
  • 15
    ml
    Worcestershire sauce
 

Method

50 minutes
 
Purée half the tomatoes along with the chillies in a food processor and roughly chop the remaining tomatoes.
Place all ingredients in a saucepan, and slowly bring to boiling point, stirring constantly.
Once boiling, reduce heat and simmer gently for 30 to 40 minutes, stirring every five minutes.
Lift the scum off the surface.
When reduced by half, pour into sterilised jars, cool and cover and store in the fridge.
Makes two medium jars
 

 

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