Ingredients

• 500g tomatoes
• 4-8 chillies (depending on size)
• 4 cloves garlic, peeled & roughly chopped
• 6cm ginger, peeled and roughly chopped
• 30ml fish sauce
• 300g sugar
• 100mls red wine vinegar

Method

1. Put half the tomatoes with chillies, garlic, ginger & fish sauce into the blender. Blitz until puréed.
2. Finely dice the remaining half of the chillies.
3. Place the purée, sugar & vinegar into a saucepan and slowly bring to the boil, stirring continually.
4. When it reaches a boil, turn it down to a simmer and add remaining tomatoes.
5. Cook gently for 30-40 minutes, stirring frequently and wiping down the sides to prevent burning.
6. At this point put cleaned jars in the oven at 100 degrees to sterilise for 30 mins. With 5 mins to go boil the lids in a pot of water.
7. When the jam is thick & sticky (on setting point), pour into prepared sterilised jars.