Tomato and Chilli Jam

Tomato and Chilli Jam

For a few years now I have searched for an easy to make tomato and chilli jam recipe - and finally I got one which I have slightly changed a bit. Tomato and chilli jam is such a lovely product to keep in your pantry or fridge and a versatile product. It can go lovely on your breakfast toast, be enjoyed as part of a picnic basket, and be a perfect ‘partner’ for a cheese platter. Add the jam to a delicious Fairview cheese  range - it would look just great on the wooden board among the variety of cheeses. For this jam, you could use large tomatoes, or if you are fortune to have lots of cherry tomatoes near expiry date, you can even use them as well. I must say, the cherry tomatoes does give it a lovely look. It is also a quick recipe- time -wise. With some jams, you have to go through a lot of prep, but with this one it is really easy. Also just double or triple the ingredients according to how much tomatoes you have available to use. This is also an excellent idea for a market product or just a gift for someone special. In the hospitality industry, this would be a great idea for breakfast: add it onto the buffet table or if you use a selection of jams, it would go lovely in a 3-divider ramekin as one of the jams. If you like this preserve, you will also love the onion marmalade.

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Serves: 625 ml Prep time: 15 Minutes Cook time: 45 Minutes Ready in: 60 Minutes

Nutrition: Calories 68 Carbs: 16g Protein: 0g Fat: 0g

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700 g tomatoes or cherry tomatoes
360 ml caster sugar
4 Tablespoons white vinegar
juice of 1 lemon
4 red chillies, sliced thinly
4 cm ginger, peeled and finely grated
4 garlic cloves, crushed
3 ml salt
Heat all t he ingredients on high, stirring until sugar has dissolved.
Bring to a boil and reduce the heat.
Simmer, uncovered, stirring occasionally for about 30 minutes until thickened to your liking.
Remember that the jam will thicken more, once cooled.
Cool and bottle in sterilised jars .
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