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|
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 :-)|
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