Chilli tomato jam
(09 Sep 2019)

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Chilli tomato jam
Recipe by Anél Potgieter

1kg Ripe tomatoes (about 5 large)
450g Sugar
1-2 Red chillies, sliced finely
pinch black pepper
Big pinch of salt
5ml Lemon juice

Peel tomatoes: Bring a large pot of water to a boil. Cut out the stem end of each tomato, then slice a shallow X in the bottom. Plunge the tomatoes into the boiling water for about 30 seconds. Remove with a slotted spoon and let cool. When cool enough, peel off their skins. Cut the tomatoes into 1.5-cm pieces. Put tomatoes in a pot and stir in the sugar, chillies, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice. Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate. The jam will keep for at least 6 months in the refrigerator.


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