This recipe makes 2 x 500ml jars. If you are keen to make more for presents or to use a glut you could simply double or triple the recipe ( you may have to adjust the cooking time a smidge).
Use this yummy jammy/saucy/condiment on crackers with vegan cheese, as a dip for yummy fried things (like spring rolls!) or splodge into a stir fry for a chilli kick!
📖 Recipe
Scotch Bonnet, Jalapeño & Tomato Jam
Spicy, chillies mixed with juicy tomatoes. Sweet with hit of heat, this delicious jam is more a chutney- perfect for smearing on crackers or adding to a stir fry.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 kg ripe tomatoes
- 5-6 chillies (I used 4 Scotch bonnet & 2 Jalapeño )
- 8 cloves garlic
- 1 Tbs ginger OR fresh horseradish
- 250 g sugar
- 250 ml white vinegar
- 2 teaspoon salt
- 2 teaspoon pectin (you can buy this in the baking section of the super market. It naturally occurs in apple pips & the skin of oranges- and helps the jam set.)
Instructions
- Cut a slit in each tomato and place into a large bowl
- Boil the kettle with enough water to cover the tomatoes, and pour the freshly boiled water over the tomatoes
- (carefully!) slip each tomato out of it's now loosened skin & put into a large pan
- In a food processor, blitz together the chilli, ginger (or horseradish) & garlic. If you don't have a food processor, chop everything as finely as you can (wear goggles!)
- Put all the ingredients into a large pot & gently simmer for 45 mins. Stir occasionally until it is reduced and 'jammy'
- To ensure your jars are sterile to keep the jam as fresh as possible- I either wash jars and their lids in the dishwasher OR boil water & tip over the jars & lids, then dry in a very low oven.
- Spoon the jam (or sauce or whatever you want to call it..) into the clean jars, & seal.
- Sealed the jam should last around 12 months. Once opened, keep in the fridge & use within 2-3 weeks.
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Sidh says
Can you use green tomatoes ?
Louise-Claire Cayzer says
I haven't tried with green tomatoes, but I think it would be nice, maybe more tangy. I do have this recipe with green tomatoes that you can leave out the apples to if you want to check it out... https://theveganlarder.com/green-tomato-apple-chilli-chutney-2/