Tomato chilli jam

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• ruthaki

  2008-08-24 00:39:22.988149

  ruthaki commented on this recipe

  Made this without the sugar........fantastic

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• weeble cooks

  2008-09-07 10:20:40.955125

  weeble cooks rated and commented on this recipe

  

  Easy to make. How long should it be kept before eating?

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• rsvareo

  2008-09-18 07:58:34.188937

  rsvareo commented on this recipe

  can I use Half ripe tomatoes and what size should I cut the ingredients Regards JH

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• margaret

  2008-09-30 22:25:53.71844

  margaret rated and commented on this recipe

  

  Have made this three times now, a big hit with family and friends.Have passed the recipe on several times now.

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• Meghan

  2008-10-01 12:50:19.334952

  Meghan commented on this recipe

  Is the calorie and fat content on this correct??

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• margaret

  2008-10-04 21:43:28.610041

  margaret commented on this recipe

  Come across a problem with this. I was sitting in my kitchen and I could hear a hissing noise I sourced it to one of my jars of jam and when I opened it, it was bubbling in the jar as if it was fermenting and it smelt yeasty I don't know why There is no guideline as to how long you can keep it. I made it three weeks ago.I have discarded this jar and I have moved the rest out of the kitchen to a cooler place, only trouble is I have 15 jars of it and I have a funny feeling that the others might go the same way. Any advice.

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• JanetHannam

  2008-10-07 00:08:41.094674

  JanetHannam rated and commented on this recipe

  

  Brilliant

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• issie1414

  2008-11-19 08:51:07.211114

  issie1414 commented on this recipe

  I was just going to make this with the last of our summer tomato's but noticed Margaret's comments! Margaret are your jars still hissing?? We could do with a forum on here for questions like this

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• PidgePidge

  2009-01-20 11:53:09.681784

  PidgePidge rated and commented on this recipe

  

  I made this as holiday gifts for friends. I had read the comments above about concern over the jam going off. Although the recipe says to cool the jam and pour it into jars, I sterilized my jars (in the oven) and the lids (with boiling water), and combined everything while still hot (didn't properly seal with wax or anything, just sterilized and then put the lids on very tight. The jam didn't scorch when poured into the hot bottles). I kept two jars for myself. One I opened in December. It was almost empty and by mid-January, mold was growing on the inside of the jar. I opened the second jar yesterday, about 5 weeks after making the jam, and it was fine. I don't know how long it would have kept for, but again it seems okay after 5 weeks. And it's very good--my favourite is with cream cheese on toast or blinis!

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• PidgePidge

  2009-01-20 11:54:43.690497

  PidgePidge commented on this recipe

  PS I kept the jars in the fridge after making.

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• Dawn Nettleton

  2009-07-11 19:55:33.949106

  Dawn Nettleton commented on this recipe

  I haven't made this yet Do you De'seed the chilli's ? It sounds yummy cant wait to try

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• Laura B

  2009-08-24 13:45:35.719318

  Laura B commented on this recipe

  Hi, I have just made this and no, i didnt deseed the chillies, thats what really supplies the little kick to it. Can i ask, if you have made this successfully, can you tell me if the mixture is supposed to be thick like a relish? Mine is quite runny and am concerned it will not thicken at all.

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• Anne

  2009-08-28 15:58:40.504242

  Anne commented on this recipe

  Hi I see all the questions but where are the answers ?

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• martin

  2009-09-09 10:31:26.720286

  martin rated and commented on this recipe

  

  I love this recipe but I think to call it a jam could be a little confusing. The only reason I didn't give it 5 stars was that I find I have to cook it for much longer than the 40 minutes suggested to get that nice sticky texture. I chop the onion quite finely because I don't want large chunks in the finished relish. I do deseed the chillies but then the chillies from my garden are pretty hot and I like a nice tangy taste rather than something that is going to overpower other foods. I, too, keep mine in the fridge because I'm not sure how long it will keep and I also put it into sterilised jars whilst it is still hot. I'm still trying to get my head round Margaret's 15 jars of it. That's an awful lot of tomatoes.

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• MadameTriceratops

  2009-09-28 20:09:43.131729

  MadameTriceratops rated and commented on this recipe

  

  I made this with cherry tomatoes from my grandma's garden and chillis and onions from our garden! I left the seeds in the chillis, to give it a good kick, but it's not too spicy. I chopped the tomatoes and onions up as small as possible. I had to cook it for nearly an hour until the tomatoes were browned, and I've ended up with a rather thick, salsa-like chutney that works nicely in sandwiches. I sterilised my jars and put the mixture into them whilst it was still slightly hot, to allow the jars to seal a bit. So far I've found that it keeps well in the fridge- about two months is the longest it's lasted so far, but it usually gets eaten before then!

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• Annette

  2009-10-06 19:14:24.835892

  Annette commented on this recipe

  I would treat this a a fresh chutney and store in fridge as theres not enough sugar or vinegar in the recipe to keep from going off.

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• banba

  2009-10-08 21:04:35.924976

  banba commented on this recipe

  seems more like a relish to a jam or chutney which means it won't keep as long. Not enough sugar or vinegar obviously for it to keep very long. Sounds yummy though!

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• sarah2000h

  2009-11-25 20:36:08.040352

  sarah2000h commented on this recipe

  This recipes looks good but at nearly 1000 calories I'll skip it!!!!!

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• Moe

  2009-11-26 08:19:40.797438

  Moe commented on this recipe

  Yummy but really ought to be renamed as Fresh Tomato & Chili Chutney with instructions to store in fridge and use within 6 weeks.

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• Moe

  2009-11-26 08:28:59.470352

  Moe commented on this recipe

  The Calorie Count is obviously very wrong and the breakdown looks like it is for another recipe altogether. Don't worry, it's not fattening.

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Ingredients

• 1kg tomatoes , very ripe, halved
• 3 red chillies , roughly chopped
• 1 onion , cut into wedges
• 4 garlic cloves , sliced
• 1cm root ginger , grated
• 3 tbsp balsamic vinegar
• 100g brown sugar
• olive oil

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Difficulty and servings

Makes 1kg

Preparation and cooking times

Ready in 1 hour

Vegetarian, Vegan

Ingredients

• 1kg tomatoes , very ripe, halved
• 3 red chillies , roughly chopped
• 1 onion , cut into wedges
• 4 garlic cloves , sliced
• 1cm root ginger , grated
• 3 tbsp balsamic vinegar
• 100g brown sugar
• olive oil

Per kg

944 kcalories, protein 10.5g, carbohydrate 153.2g, fat 36.4 g, saturated fat 5g, fibre 12.6g, salt 0.33 g

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