I was offered a quantity of yellow tomatoes today, so I thought I will make jam, blog the recipe and document the progress. The chillis were from our own garden. Enjoy making it. Grant.
Yellow Nelson Tomato and Chilli Jam.
400g ripe yellow tomatoes
4 red chillis 10g garlic cloves peeled
100g chopped Yellow tomatoes
20ml Thai fish sauce
300g castor sugar
90ml (6 tbsp plus 2 tsp) White wine vinegar
50 ml Savignon Blanc
Step A- Put the yellow tomatoes, all of the chillis, garlic, ginger and fish sauce in a blender or a food processor and blend to a fine puree.
Then add the purèe, sugar wine and vinegar in heavy bottomed saucepan and bring to the boil slowly, stirring constantly.Skim any froth t
hat may develop on the surface.
Cut remaining tomatoes into a rough dice
Reduce heat to a simme
r and add diced tomatoes.
Simmer for 20-25 minutes, stirring from time to time to lift anything settling on the bottom, continue till the jam begins to thicken.Pour into sterilised jars and seal.