Ingredients:
  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
Method:
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fragments will contain a lot of gelling pectin. If you have an aversion to seeds thenyou can of course sieve the puree.( If your jam won't set then add some pectin according to directions supplied with the product.)
  2. Pour the mixture into a pan together with the sugar and vinegar. Bring to the boil and slowly stir. Once the mixture has reached boiling point, reduce to a simmer and cook for 30-40 minutes, stirring from time to time to prevent sticking. Taste samples after about 20 minutes to check on the chillie amount. You can add some more if preferred.
  3. Transfer the mixture into warmed sterilized jars (about 2 x 250 ml). cap the jars but don't seal. When cooled to room temperature, seal the jars label with date of manufacture and refrigerate.


Notes:This preserve would be considered safe. It depends on good clean technique and sterilized jars. The high sugar contnet and the vinegar act as a protectant against many contaminants. It's always a good thing to label the jars immediately. If you come up against a problem it's easy to identify all the jars of the batch without guesswork. A great and really essential  habit in homefood preserving.