I’ve always had a thing for chilli jam. It’s so versatile, and can add depth and a kick to any dish. It’s great in a sandwich, on a burger, or with cheese and crackers. I’ve always got chillies and tomatoes in the house, and sometimes I don’t get much use out of them before they start to turn. So it’s always good to have recipes up your sleeve that help to reduce food waste, and also taste great!
As it starts to get cooler, and we head towards a Hong Kong “winter” (a bit less humid, and a bit less hot), having things that cook on a low heat for a long time are a great way to keep the house warm, while also being productive.
I’ve also started looking at Christmas ideas (I know, it’s crazy, but it’ll creep up so quickly). Besides, if you’re getting anything shipped, it takes time. Also, if you want to make edible Christmas gifts, you need to make sure you’re comfortable with what you make (and have everything you need for it).
You could always make tomato chutney, but sometimes you want a slightly different alternative, that’s a bit finer in texture. Although, both are delicious, and I highly recommend having them around the house at all times.
This was an alternative when I realised I had a lot of tomato seeds and juices leftover from making dinner the other night. I love the idea of jams made from tomatoes, chillies, and bacon. Full disclosure though, I did have to buy more tomatoes to make this recipe.
I’ve put in a couple of different chillies into this jam, because I know the large chillies don’t have much of a kick. I’ve also cut down the amount of sugar that is usually recommended for chilli or tomato jams. I think the tomatoes give a sweetness, and too much sugar takes away from that. Having said that, if you don’t want it to be too spicy, then don’t put the seeds from the chillies into the jam.
As mentioned above, this chilli and tomato jam goes with pretty much anything. It’d be especially great with some crackers and a selection of amazing cheeses. So far, I’ve had it in a tuna wrap, with squash risotto, and with cheese and crackers. So it really can be used for anything.
2 large red peppers, deseeded and quartered
850 g tomatoes, quartered
40 g fresh ginger, peeled
5 cloves of garlic, peeled
1 large red chilli, stems removed
2 small red chillies, stems removed
200 g raw sugar
150 ml red wine vinegar
2 tbsp fish sauce (optional)
1 tbsp dark soy sauce
- In a food processor, blitz the chilli, ginger and garlic, until finely chopped. You want to keep the texture, and not turn it into a paste.
- Add the peppers and tomatoes and blitz well.
- Pour the mixture into a saucepan, over a medium-high heat. Use a spatula to get all of the mixture out of the food processor.
- Add the remaining ingredients to the pan, and mix well. Bring to the boil, then reduce the heat and allow to simmer for an hour (or until the water has evaporated and there is a jam-like consistency in the pan). Stir regularly during this time.
- Allow the mixture to cool before adding to sterilised glass jars.