Wednesday, August 17, 2016

We Be Jammin'... Smoky Chipotle and Red Tomato Jam



Smoky Chipotle and Red Tomato Jam
Found on Food

A delectable late Summer and Autumn preserve concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the perfect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas!
From friend who shared this recipe: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilized, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.

YIELDS 4-6 Jars


INGREDIENTS 

* 1kg red onion, finely sliced (2lbs 4 ozs) 

* 2kg tomatoes, chopped (4 lbs 8 ozs) 

* 8 garlic cloves, minced 

* 1 red fresh chili pepper, chopped (optional) 

* 1 inch piece gingerroot, peeled and chopped 

* 500g brown sugar (1 lb 1 oz) 

* 300ml red wine vinegar (1/2 pint) 

* 10 cardamom pods, seeds of 

* 1 -1 1⁄2 teaspoon ground chipotle chile, to taste

DIRECTIONS

* Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

* Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.

* Divide the hot jam/chutney between sterilized jars leaving 1/2 inch headspace.

* Process in a boiling water bath for 10 minutes.

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