[CH] Recipe: Tomato and Chile Jam
Graeme Caselton (gcaselton@yahoo.com)
Wed, 19 Dec 2001 17:45:32 -0800 (PST)
Seasons greetings Chile-Heads............
a recipe for those left-overs!
Tomato and Chile Jam
"This is a Peter Gordon recipe. It's great on fried eggs,
lamb, pork and in Cheddar cheese sandwiches, or even
brushed
over bruschette with some pungent slices of goat's cheese,
that's been gently melted under the grill."
1 lb 7 oz [750g] very ripe tomatoes [organic preferred]
2 red chiles [heat level at your discretion]
4 peeled cloves garlic
2 one-inch [25mm] lengths ginger [peeled & roughhly
chopped]
1 fl oz [25ml] Asian fish sauce
10 oz [285g] unrefined golden caster sugar
3.5 fl oz [90ml] red wine vinegar
Blend half the tomatoes, the chiles, garlic, ginger and
fish sauce to a fine puree. Don't strain the mix as the
seeds from the tomatoes provide the pectin to make the jam
set.
Chop the remaining tomatoes to a very small dice, skin and
all. Put the puree, sugar and vinegar into a deep pan and
bring to the boil, slowly stirring all the time.
When at the boil, turn to a gentle simmer and add the
remaining diced tomatoes. Skim off the foam and cook gently
for at least an hour, and up to 1hr 20mins, stirring every
so often. Ensure that you scrape the sides and bottom of
the pan, so that everything cooks evenly. When cooked, pour
into warmed glass jars and allow to cool to room
temperature. Store in a fridge for later use.
Source: Daily Telegraph - Saturday 24th November 2001
www.telegraph.co.uk/features
=====
cheers,
Graeme Caselton
http://easyweb.easynet.co.uk/~gcaselton/
PGP key 0x7B897A57
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