Back

Spicy tomato jam

Difficulty: 

media

 50 minutes

Ingredients per 2 Portions

Ingredients for two jams:
ripe tomatoes cut into chunks, 17,6 oz
garlic, 2 cloves
red chillies, fresh or frozen, 2
ginger, a 5 cm piece
light brown sugar, 8,8 oz
dark brown sugar, 1,7 oz
white wine vinegar, 5 fl. oz
mustard seeds, 1 teaspoon

Procedure

Put garlic, chillies and ginger in a blender, then mix. Add tomatoes and blend them until they turn into a rough sauce.
Pour in a heavy bottomed pan, add sugar, vinegar and mustard seeds. Bring to a boil and cook for about 45 minutes, till the mixture gees thick and syrupy.
Pour into sterilized jars and store in the refrigerator for up to a 1 month.


Thanks to: Il Deborino

Debora Troni – Busy Bee (Il Deborino)

I’m from Tuscany but I lived in Britain for several years before coming back to Italy and settling in Mantua where I live with my husband.
I’ve travelled all over the world and this, along with my experience of living abroad have enriched my knowledge about the traditions and culinary cultures of other Countries.
I’ve always been drawn to conviviality and storytelling so in 2009 I started my blog in order to share my culinary experiments. The decision to give the blog an international appeal by publishing my posts both in Italian and in English is consistent with the contents of the blog itself: a mix of excellent traditional Italian dishes and food from all over the world all cooked with curiosity and passion.

Web site