You will need
900g jam sugar with pectin
300ml red wine vinegar
1.5kg very ripe tomatoes, peeled and roughly chopped (see tip below)
4–6 red chillis, depending how hot you want it to be, halved, membranes and seeds removed and finely sliced
6 garlic cloves, finely minced
1 tsp salt
Pinch of ground cloves
2 tbsp nam pla or fish sauce
Method
1. Place the sugar and vinegar in a preserving pan or large, non-reactive pan and stir over a medium-low heat, until the sugar has mostly dissolved.
2. Tip in everything but the nam pla and stir, until the sugar has dissolved completely. Raise the heat and bring to the boil. Boil vigorously, until the setting point is reached, around 15 minutes. Give it a stir in the last five minutes or so to make sure it’s not sticking to the bottom of the pan. When the setting point is reached, remove from the heat, skim off any scum and stir in the nam pla. Let it stand for five minutes.
3. Pour into warm, sterilised jars and seal with vinegar-proof lids. It will keep for around six months, unopened, in a cool, dark place. Once opened store in the fridge and use within 10 days.
Recipe, Debora Robertson
Click here to go to the original article on Red Online
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