Spicy Tomato Jam
We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.
italian plum (roma) tomatoes
diced, pick good quality ones, 1 can and liquid reserved
red chili peppers
freshly sliced, or to taste
minced or finely chopped
freshly peeled and chopped
white wine vinegar
or rice vinegar, or cider vingegar
Add the liquid from the canned tomato into a food processor or blender.
Set the tomatoes aside.
Add the chili peppers, garlic, ginger, and fish sauce into the blender or processor.
Process or blend until smooth.
Transfer into a pan, stir in the tomatoes, vinegar and sugar.
Simmer until thick and syrupy, 55 to 65 minutes.
In the tomatoes, natural pectin gives the jammy consistency and texture.
When cool, transfer to jars or containers.
Refrigerate it until ready to use.