I adore this time of year, when my tomatoes & chillies are ripening almost faster than I can keep up with them. This summer was so hot that both have had bumper crops, which happily means I've had to make extra Scotch Bonnet & Jalapeño Chilli & Tomato Jam- perfect for giving away to friends and family for Christmas (shh... don't tell them)
If you don't have a garden or allotment glut like I do and have the urge to DIY your own version of this delicious & spicy saucy relish, the best thing is to try and go to your local market or greengrocer. (I used to have an amazing one right around the corner from me in South London, who always had all the juiciest and ripest fresh veggies) From the end of August through September all the cheapest and most delicious tomatoes should be available.
Don't worry if you can't find the type of chillies I used in this, you can use any kind of chilli you like. I wanted the sweet fruitiness of Scotch Bonnet, but didn't have quite enough that were ripe so added a few Jalapenos to it. The result is quite a zingy & hot jam, which is ever so slightly addictive. If you don't want such a hot sauce, use fewer chillies.
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!
Scotch Bonnet, Jalapeño & Tomato Jam
- 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 tsp salt
- 2 tsp 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.
- 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.