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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Roughly chop the tomatoes, seed and chop the chillies and peel the garlic cloves and ginger. Don't worry about fine chopping as it's all going to be blitzed.
Put the tomatoes, chillies, garlic, raisins and ginger in a food processor and blitz to a puree.
Pour the pureed mix into a saucepan, add the sugar, fish sauce and vinegar. Bring to the boil, then turn down to a simmer until it starts to thicken. The recipe we were given said 20 mins but ours cooked for about an hour (we may not have had the heat up high enough at the beginning). Having said that my hubby did use a small deep pan, it probably wouldn't need nearly as long if you used a larger wider pan. It needs to get to a fairly thick jam consistency and remember it will thicken some more as it sets in the jar.
Wash out a spare jam jar and lid and sterilise both in a hot oven before pouring the jam in. Put some greaseproof paper onto the top of the jam to stop a skin forming.
Obviously I don't know how long this would last (probably not long once opened as it's too nice not to eat!) as have only made this the once so when we make this for Christmas we'll probably only make it a few days before to make sure it can last for a while after Christmas.
Delicious......and so moreish! It has a real depth of flavour which is wonderful with, well, most things. Didn't have enough soft brown sugar so made up the amount with demerara and put in an extra clove of garlic, but it turned out more than OK. I will definitely be making this again very soon as my kids have almost finished it already. - 15 Nov 2016