Tomato, Ginger and Chili Jam

You say “tomayto” and I say “tomahto”… whatever you pronunciation, tomatoes are at their best in summer and are full of flavor and color

Origins of Tomatoes are from the Solanaceae or nightshade family and are related to capsicums, potatoes and eggplants. Native to South and Central America, they were first used in Europe in the 16th century after the Spanish brought back seeds from their travels around Central America, where tomatoes were widely cultivated by the Aztecs.

Tomato, Ginger and Chili Jam
Makes about 2 ½ cups. For preparation time about 20 minutes and cooking about 45 minutes.

Serve jam with bacon and eggs for a more interesting breakfast; use it in a stir-fry with chicken or pork and noodles, or dollop over a pan-fried fish fillet. This jam is quite spicy; if you do not like chili heat, then omit the two small chilies.
Ingredient
3 fresh long red chilies, seeded chopped
1 fresh small red Thai chili, seeded chopped
10gram or 2cm piece fresh ginger, peeled, chopped
3 cloves garlic, peeled, halved
1-tablespoon vegetable oil
1 medium red onion, chopped finely cut into 1cm pieces
½ cup (110g) firmly packed brown sugar
½ cup (125ml) malt vinegar
Salt

Cooking
Process the chilies, ginger and garlic until they form a paste. Heat the oil in a medium saucepan; add the onion, cook, and stirring, for about 5 minutes or until softened. Add the chili mixture and cook, stirring, until fragrant and soft.

After that add tomato, sugar and vinegar; bring to the boil, stirring to dissolve the sugar.
Then reduce heat and simmer, uncovered, for about 30 minutes or until thickened. It will thicken slightly as it cools.

Season to taste with salt and pour into hot sterilized jars; seal while hot. When cooled, store jam in the refrigerator.

Not suitable to freeze or microwave.