Chilli Coriander Jam

Here is Susan Hamilton's recipe for the lovely jam she brought to the open day.

Makes approx. 1.5 litres (6 cups)

Ingredients:

8 large tomatoes (approx. 2kg), cored2/3 cup (160ml) olive oil10 cloves garlic, peeled1 tablespoon grated fresh ginger10 small fresh red Thai chillis, stems removed2 tablespoons cumin seeds2 tablespoons black mustard seeds2/3 cup (180ml) red wine vinegar¼ cup (60ml) fish sauce1 ¼ cups (335g) palm sugar, chopped (or raw sugar or I have also used brown sugar)1 tablespoon ground turmeric1/2 cup chopped fresh coriander leaves and roots (usually I don’t use the roots)

Method:

Rub tomatoes with olive oil; place on a roasting pan and cook in a moderate oven for about 30 minutes or until soft, but not coloured.Blend or process garlic, ginger, chillis and seeds until chopped and well combined. Transfer mixture to a large heavy-based saucepan, add tomato, vinegar, fish sauce, sugar and turmeric; simmer, uncovered, about 2 hours or until thick.Blend or process, in batches, until combined but still textured. Return to heat for 5 minutes or until hot; stir in the chopped coriander. Spoon into hot sterilised jars; seal while hot.Refrigerate after opening.