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Thai tomato jam
Serves about 430G Sauces and accompaniments
Ingredients
- 500g tomatoes
- 1 fresh red chilli, seeded
- 1 garlic clove, chopped
- 5-cm piece fresh root ginger, peeled and chopped
- 2 Thai lime leaves, central spines removd and shredded
- 1tbsp Thai fish sauce
- 100g caster sugar
- 50g dark brown sugar
- 1 lemongrass stalk, pounded
Method
In a food processor, blend together the tomatoes, chilli, garlic, ginger and lime leaves to a purée.
Place the resulting purée in a heavy-based saucepan or pot set over a medium heat. Mix in the fish sauce, both sugars and the pounded lemongrass stalk.
Bring the jam to the boil, stirring all the time. Reduce the heat and simmer uncovered for 1 hour, stirring often to ensure even cooking, until the mixture has thickened and reduced.
Remove and discard the lemongrass stalk and transfer at once to warm, sterilised jars. Seal with new lids and clean screwbands.
Keep in a cool, dry place. Once the jam is opened, store in the fridge.
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