CHILLI JAM
We have had a fantastic harvest of tomatoes and chillies this summer. This recipe is a great way to preserve them so you can enjoy over the winter months.
1kg Ripe Tomatoes, peeled and chopped
500 gr sugar
3 Tablesp. lemon juice
1/3 cup white wine vinegar
6 long red chillies, sliced (leave the seeds if you like it hot)
2 tsp. salt
2 Tablsp fish sauce
Place tomatoes and sugar in a bowl, cover and leave at room temperature overnight.
Transfer to a pan, add remaining ingredients and bring to the boil stirring occasionally.
Reduce heat, simmer for 1 hour until thick.
This is a sweet/savoury jam to be served with meat or chargrilled squid . Thanks again Aunty Gael for all you fantastic contributions.
