I’ve been dreaming of this recipe for a while now. And by a while I mean a few years. Please don’t tell me I’m the only one who procrastinates to the point of insanity.
I can’t imagine what has taken me so long to finally make this sweet, slightly spicy and insanely delicious jam. I must have problems.
The original recipe came from an adorable little cookbook called Sauces by Louise Pickford that I picked up a few years ago. It’s one of those cookbooks where the picture on the cover leaves you no choice but to buy the book. I pulled it out the other day and swore I’d make the Chile Jam soon. Very soon.
Do you ever set out to make a recipe then end up changing nearly the whole thing? That happens to me all the time. I have a complete inability to keep a recipe as is. I try but it just never happens. Anyway I’m sure the original recipe is delicious but I don’t think I’ll ever find out. I’m totally and completely obsessed with this version now.
There’s a good amount of heat in here but definitely not over kill; The sweetness mellows the spiciness quite a bit.
The tomatoes you use need to be very ripe. If the market you shop at sells bags of super ripe produce for a discount, look for one full of tomatoes. I scored a giant 7 lbs bag of tomatoes for $1. Love getting a good deal
Not sure what to do with Spicy Tomato Jam? Here are a few ideas to get you started:
- Use it as the best ever cocktail sauce for shrimp
- Spread it on a sandwich
- Dip your fries in it
- Put some on a cheese plate
- Serve it on top of grilled salmon
- Pile in on your burger
If you have any other ideas I’d love to hear them!
Make sure to follow The Endless Meal!
- 2 lbs ripe tomatoes, cut in half
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 4 red bird’s eye chillies (or red thai chillies)
- 3 cloves of garlic
- 2 teaspoons ginger, grated
- 2 tablespoons soy sauce
- ½ cup palm sugar (or substitute brown sugar)
- 3 tablespoon white vinegar
- Salt to taste
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper. Lay tomatoes on the prepared baking sheet, skin side down. Drizzle with olive oil and sprinkle sea salt evenly over top. Roast in the oven for 1 hour, or until tomatoes are very soft. Remove from oven and set aside to cool slightly.
- Add cooled tomatoes and all other ingredients, except the salt, to a blender. Puree until smooth.
- Pour the jam into a small saucepan and cook over medium high heat for 10 minutes, stirring occasionally. Season to taste with salt. Allow the ketchup to cool slightly before pouring into jars.