Tomato Chile Jam
Updated June 10, 2024
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 28-ounce can plum tomatoes, diced (look for best quality)
- 3 to 6fresh red chile peppers
- 4large garlic cloves, chopped
- Fresh ginger, a 3-inch piece, peeled and chopped
- ¼cup fish sauce
- ½cup vinegar (like rice, wine or cider)
- 1cup sugar
Nutritional analysis per serving (4 servings)
272 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 59 grams sugars; 4 grams protein; 1430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Step 2
Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Step 3
Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- Step 4
When cool, transfer to containers or jars, and keep refrigerated.
Private Notes
Comments
Any tips/thoughts on making these with fresh tomatoes? Since they're in season and I can get damaged ones for free at my greenmarket seems silly to buy canned.
What is the yield? Would it justify water-bath processing to avoid refrigeration and short shelf life?
I doubled the recipe using fresh tomatoes, rice vinegar and only 5 chilies. Instead of using a blender before boiling, I used an immersion blender after boiling for about 1 hour. After a second hour of boiling, the pH was 4.01. I water bathed for 10 minutes to seal in jars. Yielded just over 7 ½ pint jars, so I could have reduced a little more to get a thicker jam yielding 6 ½ pits.
Please note that canned tomatoes and different vinegars have slightly different pH.
I wish you would make the original recipe (fewer chiles and star anise!) available on line. I have a very worn hand written copy. I use fresh plum tomatoes and don't bother peeling... I get about 3 half pints so if you want to make it really worth the water bath I would double the recipe. I buy large bottle of fish sauce on line as I make so much of this every year for gifts. One friend swears by using it on grilled cheese!
Part 2…sterile wide mouth quarts and used water bath for 15 min. Tasty! Tai-leaning. Use on pork roast, pork belly…consider some lime juice.
Used 1 of my own qts of tom sauce — roasted toms pureed, then simmered with balsamic ‘til thick and flavorful. Had leftovers and 1 with (3) tiny bubbles. Dbl the recipe, decr sugar. Fish sauce was a bit much. Added cay. pep as my 6 pep weren’t hot enough. A glug of balsamic helped w/strong fish sauce. 2 quarts. Waterbath.