Recipe

Tomato and chilli jam

Make this simple, spicy homemade jam and package it up in jars for the perfect edible Christmas gift this year. It can be used in stir-fries or served as a condiment for barbecued meat.

  • 2 hrs cooking
  • Serves 10
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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

  • 1
    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.
  • 2
    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.
  • 3
    Ladle the hot jam into hot, sterilised jars. Seal while hot and invert jars onto lids until cool.

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