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 minIngredients
28
809.2
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.
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