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This easy, scrumptious jam is perfect served up with cheese and bread.

Summer tomato and chilli jam. Photography: Jana Langhorst
Makes: 4 × 250 ml jars
Fresh from the garden: Chillies, ginger, red onions, tomatoes
Season: Summer/autumn

This easy jam is a great way to use up the summer glut of tomatoes, while chillies are in abundance through the hot months.

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Cook the red onion and chopped tomato in the large, heavy-based saucepan over a low heat.

  • 3. Add the chilli, ginger, star anise, vinegar and sugar. Bring to the boil, then simmer for about 30 minutes or until very thick. You should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind that doesn’t immediately fill with liquid.

  • 4. Add the fish sauce and cook for a further 2–3 minutes.

  • 5. Spoon into warm sterilised jars while still hot. (*Adult supervision required.) Screw the lids on tightly, then label and decorate.

  • ** To sterilise the jars, simply wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for 10 minutes, then drain upside-down on a clean tea towel. Dry thoroughly in an oven heated to 150°C. Remove the jars from the oven and fill them while still hot.

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