
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 25g garlic cloves
- 50g medium-hot red chillies, deseeded and roughly chopped
- 50g peeled fresh ginger, thinly sliced
- 900g vine-ripened tomatoes, skinned
- 300g caster sugar
- 100ml red wine vinegar
- 1 whole star anise
- 2 tablespoons Thai fish sauce
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Method
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1Put the garlic, chillies and sliced ginger into a food processor and blend to a paste. Add the tomatoes and whizz once more using the pulse button to coarsely chop the tomatoes.
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2Tip the mixture into the 18cm Saucepan and add the sugar, vinegar, star anise and fish sauce. Bring to the boil, reduce to a simmer and leave to cook, stirring now and then and then more frequently towards the end, for 50 minutes - 1 hour or until the mixture is well reduced and jammy. Remove and discard the star anise and leave the jam to cool. It will thicken even more as it cools.
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3Pour the jam into sterilised jars and seal with airtight lids. This will keep well in the fridge.