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Cooking Tips

How To Make Your Own Tomato Ginger Chilli Jam At Home

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Cooking Tips

How To Make Your Own Tomato Ginger Chilli Jam At Home

January 12, 2018

Our savoury jam is a cracker. This foolproof, versatile recipe is perfect for dolloping on burgers or sandwiches and jazzing up stir-fries. Or, use as a dip for crackers and keropok!

How-To-Make-Your-Own-Tomato-Ginger-Chilli-Jam-At-Home-MainTomato Ginger Chilli Jam
Prep & Cook 1 hour 45 mins / Makes 3½ cups
1 kg ripe Roma tomatoes* ♥ 6 fresh long red chillies ♥ 2 fresh Thai small red chillies ♥ 3 cloves garlic, crushed ♥ 2 tsps finely grated ginger ♥ 2¼ cups (500 g) caster sugar ♥ ⅓ cup (80 ml) white vinegar ♥ ¼ cup (60 ml) lemon juice ♥ 2 tbsps fish sauce ♥ 1 tsp coarse cooking salt

*CHEF’S TIPS: Choose the ripest tomatoes you can find. Once you’ve bought them, make sure you don’t refrigerate them as this dulls the flavour. Instead, store them in a sunny spot until you are ready to use them. If the tomatoes are a little under-ripe, store them with ethylene-producing fruit, such as a just-ripe banana, to accelerate the ripening. 

Photos: John Paul Urizar/BauerSyndication.com.au

READ MORE:
Make A Refreshing Asian Salad To Start Your Week Healthily
8 Pantry Essentials Which Can Help You Slim Down
How To Whip Up Homemade Buttercream In Three Easy Steps For Your Bakes

https://www.womensweekly.com.sg/gallery/food/cooking-tips/how-to-make-your-own-tomato-ginger-chilli-jam-at-home/
How To Make Your Own Tomato Ginger Chilli Jam At Home
Step 1
image

Start by sterilising the jars: Lie the jars down in a large saucepan or boiler, cover with cold water and bring to the boil; boil over high heat for 20 mins. Chop the tomatoes and chillies coarsely. (Warning: Wear disposable plastic gloves when cutting lots of chillies as they can burn your skin and be sure not to touch your eyes as they will sting.)

Step 2
image

Place the tomatoes, chillies, garlic, ginger, caster sugar, vinegar, lemon juice, fish sauce and salt in a large heavy-based saucepan over high heat. Stir, without boiling, until the sugar dissolves. Bring to boil, then reduce heat; simmer, uncovered, stirring occasionally for about 1¼ hours or until the jam is thick. Cool for 15 mins.

Step 3
image

Blend or process the jam until almost smooth, leaving a little texture.

Step 4
image

Ladle into hot sterilised jars, seal immediately. Label and date the jars when cold. Store in a cool dark place. Refrigerate after opening for up to three months.

  • TAGS:
  • Chilli
  • Food Hack
  • Ginger
  • homemade
  • How-To
  • jam
  • Pantry
  • recipe
  • spicy
  • Tomatoes
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