Try this Tomato & Chilli Jam recipe, or contribute your own.
Suggest a better descriptionMix half the tomatoes with the chillies, garlic, ginger and fish sauce to a fine purée in a blender. Tiny dice the remaining tomatoes & set aside.
Place the purée, sugar and vinegar in a deep saucepan and slowly bring to the boil, stirring constantly. When it reaches a boil reduce heat to a gentle simmer and add the remaining diced tomatoes. Skim off any foam and cook gently for 30-40 minutes, stirring often to prevent solids sticking to the pan. Scrape the sides during cooking to prevent burning.
When the jam is on setting point (has become syrupy and very thick), pour into warm, sterinised jars and allow to cool. Cover and keep in a cool place. It will keep for several months.
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Serving Size: 1 Serving (1000g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1332 | ||
Calories from Fat: 17 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 128.6mg | 4 % | |
Potassium 2243.8mg | 59 % | |
Total Carbohydrate 336.3g | 99 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 327.2g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1332
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