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.
Servings: 2 Jars
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.