Tomato and Chilli Jam

Tomato and Chilli Jam

Perfect for cheese & biscuits or even bacon butties... this is delicious, a great homemade gift too!

Makes 2 x 500g or 4 x 250g jars

Prep time:  15 minutes

Cooking time: 45 minutes

Ingredients

2 red onions, finely chopped

400g/14 oz cherry tomatoes, halved

400g/14 oz plum tomatoes, quartered

3 large red chillies, deseeded & finely chopped

5cm/2 inches fresh root ginger, grated

250ml/9 fl oz white wine vinegar

300g/10 ½ oz soft light brown sugar

2 tsp fish sauce

Method

1.  Sterilise the jars by washing them in very hot water.  Preheat oven to 160°C/325°F/Gas mark 3.  Place the jars upside down on a baking tray and let them dry in the oven for 10-15 minutes.

2.  Heat the red onions and tomatoes over a very low heat for 5-7 minutes.  Add the chillies, ginger, vinegar and sugar and bring to the boil.  Reduce the heat and let simmer for about 30 minutes or until you have a very thick mixture. 

3.  Add the fish sauce and simmer for a further 2-3 minutes.  Spoon into the sterilised jars.

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Tradional Home-made Tomato Chutney

Traditional Home-made Tomato Chutney

Few things make you feel more snug, and indeed, smug than a jar of homemade chutney. Roll up your sleeves and get stewing.  A delicious accompianment to a Cheese Board & Ploughman's Lunch.

Makes 5 x 500ml jars

Ingredients

1kg ripe tomatoes, chopped

450g onions, chopped

2 garlic cloves, finely chopped

2 eating apples, peeled, cored and roughly chopped

2 tsp mustard seeds

 2 cloves

 2.5cm piece fresh ginger, grated

300g sultanas

 200g light muscovado sugar

 600ml malt vinegar.

Method

1.  Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.

2.  Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Then simmer for 30-40 minutes, stirring occasionally, until the mixture is tender.

3.  Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until the mixture has thickened. If it still looks runny, keep simmering for another 10-15 minutes.

4.  While you're waiting, you can sterilise your 5 x 500ml jars.  Preheat the oven to 120°C. Wash the jars in warm, clean soapy water, then rinse in clean water. Put them upside down on a clean baking tray and dry them in the oven for 10 minutes.

5.  Divide the hot chutney between the sterilised jars and leave it to cool.

6.  When the mixture has cooled, place a disc of waxed paper directly onto the chutney and seal with airtight lids or cling-film and elastic bands.

7.  Keep in a cool, dry place, away from direct sunlight, for at least a month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Cooks Tip

v  Don't feel you have to stick rigidly to the ingredients though; spices can be switched, as can the type of vinegar. Just keep to the given weights and method.

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