TOMATO CHILLI JAM

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There are many recipes for Tomato and chilli jam.
I PREFER A CLEAR ONE
I first tasted the one made by my chef Mischa de Winter, which had an Asian influence, which is to be expected from a South African. This influence can be still found in the recipes which he creates, together with Bernadette Evers, for Bilder en Le Clerq.
Using the larger amount chillies in the recipe makes this a very spicy jam – add fewer for a milder version.
This recipe is inspired by a recipe from the River Cottage Handbook written by Pam Corbin inspired by Hugh Fearnley-Whittinghall ISBN 978-0-7475-9532-8 from Bloomsbury. This book on preserves and jams is my guide of timings and techniques and it is compact and varied but down to earth.
Serve the jam with strong cheddars or soft goat’s cheeses, it is even suggests thinning it down with water and using it to glaze or glaze for grilled or roasted pork or lamb. Sounds Yummie
I must say at my 16.00 hunger pangs time, I often have it with a piece of matured cheese or even parmesan, and with my goat cheese and sour bread sandwiches, from the goat cheese from the Noorder Markt for breakfast it is delicious. A spicy start to the day.
You need
3kg ripe tomatoes, peeled and roughly chopped. I chopped them IN THE MAGIMIX FOODPROCCESOR
75g peeled fresh ginger
9-12 red chillies, halved, membranes and seeds removed
4 garlic cloves, more if you like !

1,800g granulated sugar
I used gelee sugar to make sure it set,
200ml cider, white wine or rice vinegar
And from Mischa recipe 2 dl fish sauce.
Warm tomatoes, in a preserving pan , a heavy based casserole is alo an option. Chop the ginger, chillies, garlic by hand or in the food processor after chopping the tomatoes.Add to tomatoes in the pan with the sugar and vinegar, stirring until the sugar has dissolved. Simmer, stirring regularly, for about 20 minutes or until the jam has thickened, then pour into jars and store as in previous recipe.
P.S As I used the gelee sugar I added it after 15 minutes of simmering

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