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!
Tomato 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
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