Tomato Chili Jam

Ingredients

Yield:

makes 150 servings

• • 1kg peeled and diced roma tomatoes
  • 10 Tablespoons (125 g) Sambal
  • 150g Garlic, sliced thinly
  • 150g Ginger, peeled and thinly sliced
  • 800 g White Sugar
  • 250ml Fish Sauce
  • 150 ml Fresh squeezed Lime Juice
  • 800 ml Rice Vinegar
  • 1 Bunch Cilantro, finely sliced
  • 2 Limes, fresh squeezed at end of cooking

Preparation

Difficulty:

easy

Time:

1.5 Hours

1. • Combine all ingredients in a heavy bottomed saucepot except for the cilantro.
   • Bring to a simmer and cook for approx 1 hour or until reduced by half.
   • Let jam cool until room temperature. Quickly pulse jam in robot coupe to slightly puree.
   • Finish cooling and fold in chopped cilantro. Adjust consistency with water if needed. Squeeze in the juice of 2 limes.