This has to be one of the best ALL-PURPOSE condiments to have in the back of the fridge! I make this tomato chili jam on a bi-weekly basis and good news - it's simple as to prepare!
When I started this blog, other than to make me feel good about myself by having so called "fans", my goal was to be able to share with you, the reader, some of the things I love to make in my kitchen and on my deck. I type this as I sit on my deck in mid 20 degree heat, bottle of beer in hand, smelling the sweet aromas coming from my BBQ of apple wood chips smoking away adding tons of flavour to my baby back ribs. Check out those guys on my instagram account and stay tuned for a future blog post (should they taste as good as they are currently smelling....) Anyways, back to the task at hand. That's telling you about this amazing tomato chili jam that I love almost as much for its versatility as for it's yumminess!
Crisps
My wife and her family eat loads of crisps. I think it's because (no offence) nobody has much interest in cooking in the family, although my sister in law Leah has defo been getting into it in more recent years. It's also a sociable thing - as a family, they sit around their kitchen island and demolish a bag of crisps and some sparkling wine whilst catching up on a Sunday evening. Aware of this tradition, and my wife's resultant crisp addiction.
I started thinking about how I could contribute something other than bought crisps or wine. That's when I started working on a dip. Well, to say it was enjoyed would be an understatement. So much so that we always have some on the go in the fridge. It does last about a month but I like to eat it within about 2 weeks for maximum freshness/flavour.
Versatility
It doesn't get any more versatile than this! This dip/relish also livens up sandwiches (think bacon, brie, rocket and tomato chili jam), breakfast dishes (think corn fritters, avocado, garlic aioli, tomato chili jam, bacon & poached eggs), burgers (think any burger under the sun), pizza or even your basic meat, potato and veg dinner! You name it and this fella is a winner. So, who's hungry??
Lets see what exciting creations you guys can come up with after making this jam. Tag me @another_food_blogger or pin me on pinterest.
Ingredients
- 6 tomatoes truss or roma
- 2 garlic cloves
- 100 ml white vinegar
- 1 thumbsized piece ginger
- 1 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp salt
- 1-2 red chili I used 1.5
- .5 lemon juiced
Instructions
- Blend all ingredients together.
- Cook on a medium heat for approx 1 hour or until it's sticky and jam like consistency. Taste half way through cooking and adjust seasoning as necessary - see tips below.
- Once cooked allow to cool and store in fridge
Notes
Essential Tools
- chopping board
- knife
- blender
- wooden spoon
- large saucepan
Tips/Tricks
- if it's too salty add extra sugar
- if it's too spicy add a little extra lemon juice or sugar
- jam like consistency means that it should be glossy and it should slide slowly/gently off the back of the spoon. You can tailor the consistency to your intended use for it
- you can substitute 1 can of tomatoes and/or 1 tsp chili flakes to keep the cost down. Beware though that the flavour, whilst good, won't be the same
Never cooked Jam before. This was so easy & tastes fantastic. I didn't have chillies so I used flakes. Yum
Thanks Gail - glad you enjoyed it!!
Making this for the second time today! Oops did double quantity! Too much for the food processor, big mess! Got there in the end lost some liquid, added a little more vinegar. Hope it will be ok. Can’t remember do you cook it with the lid off? Love this chilli jam, it’s so yum!!
Either or - I personally start it w/ the lid off to let it reduce but like to stick a lid on near the end as it can spit/splatter so save me cleaning the surface down 😉
So many delicious uses for this wonderful recipe - perfect to always have on hand!
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