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TOMATO CHILLI JAM - Makes approx 350g
Plum tomatoes 500g, peeled, deseeded and chopped
Cloves garlic 2 peeled and crushed
Root ginger 2.5cm length, peeled and finely grated
Red chillies 2 deseeded and chopped
Red wine vinegar 150ml
Salt and black pepper Freshly ground, to taste
Caster sugar 275g
Ingredient Quantity
• Combine all of the ingredients except the sugar in your Microwave Pressure Cooker and stir well.
Place the lid on top and seal. Place the cooker into the microwave and cook on HIGH for 6 minutes.
Carefully remove the cooker from the microwave and allow the pressure to drop.
• When the pressure has dropped, remove the lid. Transfer the contents of the cooker to a saucepan
and stir in the sugar.
• Stir until sugar has dissolved then simmer rapidly for approximately 30-35 minutes, stirring very
frequently to make sure it doesn’t catch, until it is well reduced, pulpy and of jam consistency.
• Spoon the tomato chilli jam into sterilised jars, cover and seal. Store in a cool dark place for
up to 3 months.