TOMATO SWEET CHILLI JAM

Steps:

• Blend half the tomatoes with the chillies, garlic, ginger and fish sauce.
• Put the puree, sugar and vinegar in a saucepan, bring to the boil slowly, stirring all the time to prevent anything catching on the bottom of the pan.
• Cut the remaining tomatoes into 5mm dice. When the puree mixture reaches the boil, add the remaining tomatoes, seeds, skin and all.
• Cook gently for 30 - 40 minutes, skimming off excess foam/scum reguarly. Stir every 5 minutes to stop solids collecting at the bottom and on the sides of the pan. While the jam is cooking, pop a side plate in the freezer then get it out and put a small dollop of jam on it. If it wrinkles when you push your finger through it then it's ready. If it runs on the plate then keep cooking.