1kg (2lb 2oz) very ripe plum tomatoes
5 red chilli peppers
8 garlic cloves, peeled
60ml (2fl oz) gluten-free fish sauce
10cm (4in) piece of ginger
550g (1lb 3oz) Demerara sugar
200ml (7fl oz) red wine vinegar
a pinch of salt and freshly ground black pepper1 Bring a large pan of water to the boil. Add the plum
tomatoes to the water and boil for 10-15 seconds. Run the
tomatoes under cold water, then peel and quarter them.
2 Peel the ginger (easiest done with a teaspoon), then finely
chop it, along with the garlic cloves and chilli.
3 In a large pan, cook the tomatoes, garlic, ginger and chillies
on a low heat until the mixture becomes a pulp-like
consistency. Pour the fish sauce, red wine vinegar and
sugar into the mix. Stir well and season with a little salt
and pepper.
4 Don’t wait for the jam to cool - store the jam in a
sterilised jar while still hot.
5 Scoop a generous spoonful of jam onto your freshly
barbecued burger and enjoy!Tomato & chilli jam
By Adam Woolven, Head Chef at Island Grill (www.lancasterlondon.com) GF DF EF
Serves 15-20 | Prep 15 mins | Cook 30 mins | Calories 134 (per serving)Total fat Saturated Salt Sugar Protein
0.3g 0.1g 0.3g 29.5g 1.3g