Thai chilli jam | Women's Weekly Food

Ingredients

• 1 kilogram ripe (plum) tomatoes, chopped coarsely
• 2 1/4 cup (500g) caster (superfine) sugar
• 1/3 cup (80ml) white vinegar
• 1/4 cup (60ml) lemon juice
• 6 fresh red chillies, sliced thinly
• 2 fresh small red thai (serrano) chillies, sliced thinly
• 4 centimetre (20g) fresh ginger, grated
• 3 clove garlic, crushed
• 2 tablespoon fish sauce
• 1 teaspoon coarse cooking salt