A Mothers Ramblings: Tomato and Chilli Jam - A Recipe

Sunday, 21 May 2017

Tomato and Chilli Jam - A Recipe

A few years ago, I realised that some of my favourite family recipes were going to be forgotten forever unless I asked my Nan to write them down or to tell me the ingredients and method, so I could write them down. I didn't want to sound morbid by explaining that to my Nan, but she would joke occasionally that at least when she died I'd have something to remember her by and so now I have a mix of recipes in both our handwriting and since her death a year ago, they have brought me some comfort. 

Looking through the other day I realised that there was one recipe missing, however.

Somehow I had forgotten to get a recipe for her Tomato Jam and honestly I am gutted as it was one of the nicest accompaniment I ever had and it was always on the table at Barbecues and whenever we ate lunch outside... which seemed to me to be every day in the summer, just like I'm sure it will seem for my children when they think back to their childhood.

Top Ender and Dan Jon Jr having a Summer Tea Party in the Garden

Which is why when Head Chef Adam Woolven at The Island Grill, (For reservations call 020 7551 6000) shared a Tomato and Chilli jam recipe, that he makes as an accompaniment to his Burgers I realised that whilst I don't have my Nan's exact recipe, I do have access to something rather similar and just as tasty.

Ingredients


1kg Very Ripe Plum Tomatoes
5 Red Chilli Peppers
8 Garlic Cloves
Ginger (10cm piece)
60ml Fish Sauce
550g Demerara Sugar
200ml Red Wine Vinegar
Pinch of Salt and Pepper


Method


Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.

Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.

Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the fish sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.

Step 4: Don’t wait for the jam to cool - store the jam in a sterilised jar whilst still hot.

Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger – and enjoy!

Tomato & Chilli Jam - Island Grill

I have a feeling, that rather like my Nan's tomato jam, this will also taste great with a nice Cheddar sandwich, but I think that Flyfour may have found his new garnish for EVERYTHING!

What kind of topping do you like on your sandwiches or burgers?