Follow these steps for perfect results
roma tomatoes
ripe
olive oil
garlic cloves
peeled and coarsely chopped
ginger
peeled and coarsely chopped
fresh red chilies
stems removed
cumin seed
black mustard seeds
red wine vinegar
fish sauce
palm sugar
ground turmeric
coriander
chopped
Preheat oven to 350F (175C).
Rub tomatoes with olive oil.
Place tomatoes in a roasting pan.
Roast tomatoes for 20 minutes, or until soft.
Combine garlic, ginger, chilies, cumin, mustard seeds, and vinegar in a food processor.
Process until finely chopped and well combined.
Transfer mixture to a large heavy based saucepan.
Add roasted tomatoes, fish sauce, sugar, and turmeric.
Simmer over low heat for 1 1/2 - 2 hours, or until thick and jammy, stirring occasionally to prevent sticking.
Remove from heat.
Stir in coriander.
Pour into hot sterilized jars.
Seal while hot.
Refrigerate for up to 1 month after opening.
Expert advice for the best results
Adjust the amount of chili to your preferred level of spiciness.
For a smoother jam, blend the mixture with an immersion blender before jarring.
Ensure jars are properly sterilized to prevent spoilage.
Everything you need to know before you start
20 minutes
Can be made ahead of time and stored in the refrigerator.
Serve in a small bowl alongside crackers or bread. Garnish with a sprig of fresh coriander.
Serve with cheese and crackers.
Use as a condiment for grilled meats.
Spread on toast or sandwiches.
The sweetness of the Riesling will balance the spice of the jam.
The bitterness of the IPA will cut through the richness of the jam.
Discover the story behind this recipe
Used as a condiment to add flavor and spice to dishes.
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