500g very ripe tomatoes
4 garlic cloves, peeled
4 large chillies (seeds left in if you want your jam hot)
6-7cm of ginger root, sliced
300g caster sugar
2 tablespoons thai fish sauce
100ml red wine vinegar
Blitz half the tomatoes with all the garlic, chillies and ginger in a food processor. Pour into a heavy bottomed pan, add the sugar, fish sauce and vinegar and bring to the boil, stir slowly and reduce to a simmer. Dice the remaining tomatoes finely and add them to the pan. Simmer for 30-40 minutes, stirring from time to time. The mixture will turn slightly darker and stick. Store in warm sterilised jars and seal while mixture is still warm. The longer you keep the jam the hotter it gets.
welcomethis is a blog about two people making as much of their life as they can by hand we recently had a name change from www.portugalpermacultre.blogspot.com, so if you are new check back over the last 5 years and see what we've done, if you're a follower then thanks for continuing to support us and we hope you all stay. Please leave comments or feedback, otherwise we feel we are just writing to ourselves!!
categoriesBlokey stuff building Cabinetry carpentry confectionary crafty stuff Facing stone work Flooring materials Food Forestry free food Garden just stuff kitchens Knives Livestock Meat mending New builds pets Recipes Renovations Roofing materials (shingles and shakes, peg tiles and slate) Sewing The simple life Timber frame Uncategorized village life Visits Wildlife
- 22,527 hits
March 2017 M T W T F S S « Jan 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
what happened when
time wasting social media