Chilli Jam

Last week I have been on a cooking course run by the famous food writer for various BBC magazines Mary Cadogan who lives in the Charente with her husband. One of my favorite recipes is to make Chilli Jam (for the Dutch readers: sambal saus maar dan veel minder pittig).

Shopping list:
1 kg Ripe tomatoes
15 gr Root ginger
5 Cloves garlic
4 Red chillies  (rode pepertjes)
300 ml Cider vinegar
350 gr Granulated sugar
1 Teaspoon salt

Either puree the tomatoes in a food processor and press through a sieve OR
make into passata in a tomato passata machine. You need 800 ml of passata.

Chop the tomatoes roughly and put them in a large pan.
Bring gently to the boil, then simmer for 5 minutes, stirring.

With the seeds in it

Roughly chop the ginger, garlic and chillies. (leave the seeds in the chillies for even spicier jam)
Puree in a spice mill or electric chopper.
Put all the ingredients into a large pan and bring to the boil, stirring.
Boil for 25-30 minutes, stirring frequently until the jam is thick and pulpy.

Pot into warm sterilised jars, seal and label.

Mary at work, with her husband doing the washing up :-)

Making this in the morning, is having the jam for dinner :-)

The jam goes very well with Nasi, Rice (Chinese/Indonesian dishes), grills, cold meats, barbecues,
or as I like it as a dip with prawn crackers (kroepoek).

Information about cooking in France: Tasting France