Wednesday, 29 June 2011

Chili jam

Love this stuff... 1 kilo ripe tomatoes - chop and boil, zizz 4 red chillies with 4 cloves garlic, decent knob of fresh ginger.  Add to tomato mush with 600g sugar, 600ml red wine vinegar and tbsp fish sauce.  Bubble away gently for at least 30 mins.  I then zizzed a bit with a stick blender to smash up tomato skins, but this is not essential.  Carry on simmering until a jam consistency is reached. (skin wrinkling on blob on cold saucer).  Put in jars - scoff with cheese and cold meat, or pretty much anything you fancy having chilli jam on.  Victim says Appleby Organic Cheshire Cheese is the best!

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