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Tomato and chilli jam

Preparation time:
20 mins
Cooking time:
40 mins
Makes:
4 cups (1 tablespoon per serve: as an accompaniment)
Rating:
This spicy jam is the perfect accompaniment to any meat dish.
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Ingredients

1.75kg ripe tomatoes, chopped
50g birdseye chillies, sliced
440g (2 cups) white sugar or 2 cups granulated sugar substitute
125ml (½ cup) white wine vinegar
50g packet Jamsetta* jam-setting mixture (see Cook’s tips)
Notes

Jamsetta is a setting product that contains pectin. You’ll find it in the baking aisle of supermarkets.

Method

1. Put the tomato and chilli in a food processor. Process until smooth.

2. Transfer the tomato mixture to a medium heavy-based saucepan. Add the sugar, vinegar and jam-setting mixture. Stir over a low heat until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 35-40 minutes or until jam thickens and sets.

3. Remove pan from heat. Using a metal ladle, spoon hot jam into 4 x 250ml (1-cup) sterilised jars (see Cook’s tips). Seal and turn jars on their lids for 3 minutes to sterilise lids. Turn the jars the right way up. Set aside to cool before labelling and dating.

Tips
- To check whether jam is set, place a spoonful on a cold plate. Put in the freezer for 2 minutes or until cooled

to room temperature. Run your finger through the middle – if it stays separated, it has set and can be bottled.

- To sterilise jars, lids and ladles, wash in hot, soapy water. Rinse well, then place on a tray in an oven preheated to 130°C (fan-forced) for 10-15 minutes until dry. Use straight from the oven. If using screw-top lids or lids with rubber gaskets, wash them and leave to dry naturally – don’t put them in the oven.

- The chutney and jams will keep in a cool spot for up to 6 months. When open, store in the fridge for up to 6 weeks.

  • Author:
  • Stylist: Marie-Hélène Clauzon
  • Photographer: Ben Dearnley

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