This jam is great with everything from fried eggs to cold meat, or to make a great sandwich even better. I put in all 3 chillies and it was too strong to serve to the kids, but I thought it divine. I suggest only 2 chillies if you want to share it with anyone who may not have a love of fire!
Puree chillies, garlic, ginger and fish sauce in a blender. Place the puree, sugar and vinegar into a stainless steel saucepan, add the tomatoes and slowly bring to a boil, stirring occasionally. Cook gently for 30-40 minutes, stirring every now and then to prevent sticking. When cooked, pour into warm, sterilized jars and store in the fridge.
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|Serving Size: 1 Serving (1052g)|
|Recipe Makes: 1|
|Calories from Fat: 23 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2827.2mg||97 %|
|Potassium 1971.9mg||52 %|
|Total Carbohydrate 327.5g||96 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 317.7g|
|Protein 10.6g||15 %|
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Calories per serving: 1331
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