Tomato & Chilli Jam from The Sugar Club Cookbook by Peter Gordon
This jam is indispensable in my kitchens both at home and at work. It’s great on toast with a fried egg on top, lavished on a slice of roast leg of lamb or pork, or used to glaze a fillet of fish...
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Ingredients
- 4 red chillies
- 4 cloves of garlic, peeled
- 500g (18oz) very ripe tomatoes, washed
- 300g (11 oz) golden caster sugar
- 100ml (3½ fl oz) red wine vinegar
- 2 thumbs of ginger, peeled and roughly chopped
- 30ml (1fl oz) Asian fish sauce
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