This jam turned me into Santa.
No, I didn’t grow a beard or a belly.
But I did become a gifting machine. Of the three jars I got out of this batch, none ended up in our fridge.
Instead I gave a jar to our neighbours, our dogsitter and my acupuncturist.
Some people have reservations about handing out homemade food as gifts at Christmas. I don’t.
If you’re giving me a gift then you’re likely a friend and I don’t have to fear you slipping anything untoward into my food. Cooking something from scratch shows me that you’ve put time and thought into it.
Also, far from it being a ‘cheaper’ option, in many cases it can work out more expensive than picking up a generic gift off a shelf.
In short, anyone wanting to give me food is very welcome. My belly thanks you in advance.
Tomato & Chili Jam (fills 3 9oz jars)
*slightly adapted from Mari Williams
- 1 pt cherry tomatoes, chopped, halved
- 1 pt plum tomatoes, chopped, quartered
- 1 red onion
- 3 large red chilis (I used fresno chilis, any mild variety will do), de-seeded and finely chopped
- 2 inch piece root ginger, peeled and grated
- 1 tsp chinese five-spice powder
- 1 cup white wine vinegar
- 3/4 cup coconut palm sugar (or any dark sugar)
- Heat the red onion and tomatoes in a saucepan over a low heat.
- Add the chilis, ginger, five-spice, vinegar and sugar. Bring to a boil and simmer until mixture turns very thick (the original recipe suggested that this would take 30 minutes but I found this to be crazy talk. It took more like an hour and a half).
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