This zingy jam went down rather well at our secret supper so I thought I’d let you all in on the recipe which I adapted from Good Tempered Food, one of my new favourite cookbooks. I was looking for a way to use up the mountains of ginger and jam jars left over from Ellie’s mango chutney session and this was ideal.
To make 4-5 jars you’ll need: 2lb plump, ripe vine tomatoes, 8 red chillies, 12 cloves of garlic, 6 thumbs of ginger, 6tbsp of fish sauce, 4 cups of caster sugar and 1.5 cups of red wine vinegar.
Roughly chop half the tomatoes, all the chillies (with their seeds), garlic and ginger and chuck it all in a blender – I also added a couple of teaspoons of cayenne pepper for an extra kick. Whizz everything to a pulp and pour into a heavy bottomed pan. Turn on the heat, add the vinegar, sugar and fish sauce and slowly bring to the boil. Meanwhile, dice the remaining tomatoes as finely as you can without getting bored and then add them to the pan and stir. Once the mixture has come to the boil, reduce to a simmer, skim off the foam that will have formed on top of the mixture, and leave it burbling away for 2 hours. Every now and then, give the mixture a vigorous stir and scrape all the jamminess from the bottom and sides of the pan (the pectin in the tomato seeds acts as a natural thickener). Pour the hot jam into clean jars and turn upside down to create the vacuum. Once cooled, pop in the fridge and start eating it with everything!