TOMATO & CHILLI JAM - THERMOMIX & TRADITIONAL METHOD

 

This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers.

Ingredients

1000 g of tomatoes cut in quarters

40 g fresh ginger root, peeled and cut in round slices (2 mm)

40 ml oil

80 g fresh red chilli peppers, seeded and cut into pieces (2 cm)

10 garlic

100 g white wine vinegar

200 g sugar

2 teaspoons fine sea salt

Preparation

Thermomix

1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7.

2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3.

3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually increasing the speed.

Traditional Method

1. Cut the tomatoes into chunks and puree them with the chillies, garlic and ginger in a food processor. Do not strain the puree, as the tomato seeds contain pectin, which helps the jam to set.

2. Put the puree, sugar, salt and vinegar in a deep saucepan and bring to a boil slowly, stirring constantly. When it boils, lower to a simmer.

3. Skim off the foam and cook gently for 40-60 minutes, stirring every five minutes to move the solids that settle to the bottom.

Transfer to hot glass jars with screw caps (see tips) leaving about 5 mm of space at the top. Make sure the rims of the jars are clean and close them immediately.

How to sterilize jars - several options.

1. In a large pot

Place the jars and lids in a deep pot. Cover with cold water. Place over medium heat. Bring to a boil. Cover. Reduce heat to low. Boil gently for 10 minutes. Use tongs to carefully remove sterilized jars and lids. Place upside down on a clean kitchen towel.

2. Using Thermomix

To prepare jars, put 500 g of water in a bowl. Place jars and lids upside down in the center of the Varoma and steam 20 min/Varoma/speed 1. Let drain - do not dry or touch the inside surfaces.

3. In the oven

Wash the jars and lids thoroughly with hot, soapy water. Rinse by pouring boiling water. Place jars upright on a baking tray, place tray in low oven at 110 degrees for about 15 minutes or until jars are completely dry. To sterilize the lids, the best practice is to boil them for 5 minutes and place them on a rack to air dry.

4. In the microwave

The quickest way to sterilize jars in the microwave is to just wash them with hot, soapy water and rinse them as before. Next, place your wet jars in the microwave on full power for about 45 seconds (or until dry).

After filling, make sure the rims of the jars are clean and close immediately. Allow to cool completely before storing in the refrigerator or freezer.