Tomato Chile Jam

Part 2…sterile wide mouth quarts and used water bath for 15 min. Tasty! Tai-leaning. Use on pork roast, pork belly…consider some lime juice.

Used 1 of my own qts of tom sauce — roasted toms pureed, then simmered with balsamic ‘til thick and flavorful. Had leftovers and 1 with (3) tiny bubbles. Dbl the recipe, decr sugar. Fish sauce was a bit much. Added cay. pep as my 6 pep weren’t hot enough. A glug of balsamic helped w/strong fish sauce. 2 quarts. Waterbath.

Added: 1 sweet onion, diced and caramelized; 1 each dried guajillo and ancho chilis (blended with liquid); 1/2 tsp crushed red pepper flakes. Used cider vinegar, and 3/4 c. sugar. Delicious!!

This makes about a pint and it is delicious.

This is a great flavor combination. In winter, I will use the pre-reduced liquid as soup.

Just made a batch with home grown tomatoes and red poblano peppers. Did add two things: a spoon of lemon syrup from the lemon goop recipe found on NYT and two additional sweet peppers. Admit to lowering sugar to 2/3 cup as the lemon syrup is sweet. Blanched, peeled, diced and drained tomatoes prior to adding to pan. Result reminds me of a tomato forward Thai chili garlic sauce. Can’t wait to let this flavor celebration elevate some eggs or roasted potatoes or goat cheese and crackers.

I simmered the exact recipe (using white wine vinegar and 6 chilies) for about 2 hours until it was a thick jammy consistency. Made just over 2 bonne maman size jam jars full - delicious!

Similar to jam from Darina Allen of Ballymaloe (sp?) published in NYT many years ago. Fish sauce plus star anise gave it a uniquely non-Irish flavor. A family favorite with broiled meat, fish etc.

I made this with fresh tomatoes. It made one pint. Very tasty with the NYT Cooking oven roasted shawarma recipe. Be good on a hamburger, too.

Use 2 lbs fresh tomato 3/4 cup sugar

Use 2 lbs fresh tomatoes, 3/4 cup sugar

I doubled the recipe using fresh tomatoes, rice vinegar and only 5 chilies. Instead of using a blender before boiling, I used an immersion blender after boiling for about 1 hour. After a second hour of boiling, the pH was 4.01. I water bathed for 10 minutes to seal in jars. Yielded just over 7 ½ pint jars, so I could have reduced a little more to get a thicker jam yielding 6 ½ pits.
Please note that canned tomatoes and different vinegars have slightly different pH.

Oops. Should be 11/2 cups sugar. Thanks.

Another one of those recipes lends itself to variation. Here's an alternate ingredient list—see what you think. 2 qts ripe fresh tomato pulp; 3 big red bell peppers; 1/2 c. fish sauce; 1 c. cider vinegar; 1/2 c. almonds; 6" ginger; 8 garlic cloves; 2 oz. tanarind paste; habanero hot sauce to taste; 1 t. salt. Blend these in a VitaMix as if you were making a romesco (starting with almonds), then put it into a pan, add 1 1/2 sugar and cook it down. This will make about 2 qts.

Made this with fresh tomatoes and poblano chilies from my backyard. It was wonderful, and delicious to accompany a cheese board. Gotta do something with those garden tomatoes!