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.
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