This goes with loads of things – cheese, curry, smeared on a bit of fish before grilling – whatever you fancy. I have a tendency to add more chilli to this each time I make it, and obviously you could adjust the amount and variety of chilli and whether you leave the seeds in depending on personal preference or who you’re giving it away to.
You can double the ingredients for this if you like, but I don’t recommend it as it’s much more manageable with these quantities – even if it does only make two and a bit jars.
I have plans to develop a less faffy, more ‘everyday’ recipe for this, perhaps using whole roasted tomatoes in order to reduce waste and save time. If and when I do, I’ll post it here for comparison and bump the recipe given here up to ‘deluxe’ status…
- 6 Average sized tomatoes, as red as you can get them
- 1 normal red pepper and 1 red Romero pepper (or 2 normal red peppers)
- 3 fresh red chillies, halved and de-seeded
- 3 cloves of garlic, peeled
- A piece of fresh ginger, about a large ‘thumb’s worth, peeled and finely grated
- 50g balsamic vinegar
- 100g white granulated or caster sugar
- 100g jam sugar (the one with added pectin)
Halve and de-seed/ de-stalk the red peppers. Place in a roasting tray as they are, with no oil, and roast at about gas mark 6 for 30-45 minutes, or until they look nicely roasted. Don’t worry if the edges become slightly charred- this adds to the flavour.
While the peppers are roasting, you can peel your tomatoes. The easiest way to do this is to cut a small cross in the skin of each tomato, and place them in a large bowl of boiling water. After a few minutes, you should find the skin peels away easily from them (if doubling the ingredients, it’s best to do this in two batches and replenish the water in between). This is also easier if you start with the tomatoes at room temperature, rather than straight from the fridge.
Once you’ve peeled your tomatoes, cut them in half and scoop out and discard the seeds and pulp, leaving the firm tomato flesh. A metal ice cream scoop is ideal for doing this.
Once your peppers are roasted, add the peppers, tomatoes, chillies, garlic, ginger and balsamic vinegar to a food processor and whizz everything until it’s a consistent texture, with no large chunks.
Add the mixture to a large pan and add the sugar. Bring to the boil and then simmer, stirring regularly until the overall texture becomes nice and syrupy. If you scrape the spoon over the bottom of the pan and can see a clear line in the mixture, it’s pretty much done.
Decant into hot, sterilised jars and seal.
Makes about 2 jars of jam.