A sweet hot jam to make in late summer when all the ingredients are at their best. Serve with savoury breakfasts especially baked ricotta. Its from ” Alice’s Cook Book ” by Alice Hart.
Ingredients
- 2 plump garlic cloves
- 3 long red chillies
- 15 g f fresh root ginger peeled
- 300 g fresh ripe tomatoes
- 2 green or red peppers cored and deseeded
- 150 g demerara sugar
- 1/2 tsp salt or 1 tbsp fish sauce
- 4 tbsps rice vinegar
Servings:
Instructions
- Whizz the garlic, chillies and ginger in a mini food processor until finely chopped.
- Chop the tomatoes roughly and the peppers more finely. Put everything in a large saucepan with the demerara, salt or fish sauce and vinegar.
- Bring to the boil and simmer for about 30 minutes, stirring often, until reduced and viscous.
- Put into warmed, sterilised jars, screw on the lids tightly and turn upside down to cool. Keep in the fridge and use within four months.
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