Red Chilli Jam
- Ready in: 1 hour 15 minutes
- Complexity: advanced
- 500g ripe tomatoes
- 250g granulated sugar
- 75g red chillies (or to taste depnding on strength)
- 50ml white wine vinegar
- 1 tbsp tamari sauce or soy sauce
- juice from half a lemon
- sterilised jars and lids
- Now, although peeling your tomatoes isn't a must, it does mean your finished jam won't have little chards of stringy tomato skin in it. So cut a small cross in the bottom of each tomato and place them in a bowl. Pour some boiling water over the tomatoes and leave for a minute.
- Drain off the water and then peel off the tomato skins.
- Chop the tomatoes into small cubes and place in a wide heavy based pan with any escaped tomato juice. If you have a jam making maslin pan, this is ideal.
- Depending on how much of a chilli fiend you are, you can deseed your chillies if you want. I have to say I usually kept the seeds in. Chop them finely and then to avoid any pain, wash your hands!!
- Put all your ingredients into the pan and stir to combine.
- Cook on a low heat until the sugar has dissolved. This should take around 15 minutes. Meanwhile ...
- ... sterilise your jars and lids. (You'll probably need 3 jars depending on their size, I use 227g/8oz size). Wash them in very hot soapy water and then rinse thoroughly with hot water. And when I say hot, I'm talking you've got to be wearing washing up gloves! Alternatively you could put them through dishwasher at the highest temperature setting.
- Preheat your oven to 125C. Place a piece of baking paper on a baking tray and place your jars face down onto the tray and leave to dry thoroughly in the oven whilst you carry on with your jam. Dry your lids with clean kitchen paper.
- Your sugar will now have dissolved and so turn up the heat to bring to the boil. Your jam needs to reach 105C so keep checking with a digital or jam thermometer. This should take about 20 minutes. Keep an eye on the pan and stir regularly to make sure it doesn't stick to the bottom of the pan. And don't be tempted to leave the kitchen or answer the phone when your pan is bubbling away like a witch's cauldron, unless you want to spend the rest of your day scrubbing jam of your hob, (I'm sharing my previous pain with you here)!
- When your jam has reached 105C remove from the heat. You'll see when you dip a wooden spoon in the mixture that it will be gloopy and jam like. If there is any scum on surface just remove with a slotted spoon.
- Remove your jars from the oven and ladel the hot jam mixture into the jars. Seal with lids and leave to cool overnight. Check the seals and tighten as necessary and enjoy!!!