Ingredients:
-
30 green common mangoes
-
3 litres (brown) malt vinegar
-
2 kg raw sugar
-
175g garlic
-
250g glace ginger
-
300g currants
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Chillis (to taste)
-
Salt (to taste)
Method:
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Combine all ingredients except for 1/2 of the vinegar and sugar in a large container and leave out overnight covered with a tea towel.
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Place remaining vinegar and sugar in a large pot and heat slowly to create a syrup.
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Add combined ingredients and cook till desired consistency.
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Cool before putting in jars.
Ingredients:
- 500g (5-6) ripe tomatoes (cores removed and roughly chopped)
- 4 red chillies
- 10g (5) garlic cloves (peeled)
- 20g (2 thumbs) ginger (peeled & roughly chopped)
- 30ml (2 tbsp) Thai fish sauce
- 300g (1 cup plus 1/3 cup plus 2 tbsp) caster sugar
- 100ml (6tbsp plus 2 tsp) red wine vinegar
Method:
- Place half of the tomatoes all of the chillis, garlic ginger and fish sauce in a blender or a food processor and blend to a fine puree.
- Place the puree, sugar and vinegar in non-reactive pot and bring to the boil slowly, stirring all the time.
- Cut remaining tomatoes into a 5mm dice , seeds, stem and all
- Turn heat down to a medium boil and add diced tomatoes
- Cook on a medium boil for 20-25 minutes , stirring every 5 minutes to release the solids that settle ton the bottom. Be sure to scrape the sides of the saucepan during cooking so the entire mass cooks evenly.
- When it is ready the jam will look thick and be fully amalgamated. if you wish apply the stand jam test
- Pour into sterilised jars and seal. Tomato Chilli Jam can be kept for up to 12 months
