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.
Yield
48 servingsPrep
10 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
italian plum (roma) tomatoes
diced, pick good quality ones, 1 can and liquid reserved |
|
| 4 | each |
red chili peppers
freshly sliced, or to taste |
*
|
| 6 | cloves |
garlic
minced or finely chopped |
|
| 3 | inches |
ginger
freshly peeled and chopped |
*
|
| 4 | tablespoons |
fish sauce
|
|
| ½ | cup |
white wine vinegar
or rice vinegar, or cider vingegar |
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
italian plum (roma) tomatoes
diced, pick good quality ones, 1 can and liquid reserved |
|
| 4 | each |
red chili peppers
freshly sliced, or to taste |
*
|
| 6 | cloves |
garlic
minced or finely chopped |
|
| 3 | inches |
ginger
freshly peeled and chopped |
*
|
| 6E+1 | ml |
fish sauce
|
|
| 118 | ml |
white wine vinegar
or rice vinegar, or cider vingegar |
|
| 237 | ml |
sugar
|
|
Directions
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.
