Name: Tomato and chilli jam
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 2 kilogram ripe tomatoes, peeled, coarsely chopped, juices reserved; 1 kilogram white sugar; 2 small apples, peeled, coarsely grated; 3 fresh long red chillies, thinly sliced; 4cm piece fresh ginger, finely shredded; 2 clove garlic, finely shredded; 2/3 cup (160 millilitres) lemon juice; 1 tablespoon coriander seeds; 4 cardamom pods, bruised; 1/2 teaspoon fennel seeds

This tomato and chilli jam recipe can be used for stir-fries or served as a condiment for barbecued meat.

Ingredients

2 kilogram ripe tomatoes, peeled, coarsely chopped, juices reserved

1 kilogram white sugar

2 small apples, peeled, coarsely grated

3 fresh long red chillies, thinly sliced

4cm piece fresh ginger, finely shredded

2 clove garlic, finely shredded

2/3 cup (160 millilitres) lemon juice

1 tablespoon coriander seeds

4 cardamom pods, bruised

1/2 teaspoon fennel seeds

Method

In a large, heavy-based saucepan, combine tomatoes and reserved juice, sugar, apple, chilli, ginger, garlic and lemon juice. Stir over medium heat until sugar dissolves.

Wrap the spices in a small piece of muslin and tie with kitchen string to form a bundle. Add to the tomato mixture. Boil gently, stirring frequently, 1 hour 15 minutes or until the jam gels (105°C on sugar thermometer). To test if jam is ready, remove pan from the heat. Drop a spoonful of jam onto cold saucer; place in the freezer for 1 minute. Push the mixture with a finger; if it wrinkles, it’s ready.

Ladle the hot jam into hot, sterilised jars. Seal while hot and invert jars onto lids until cool.

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