With an abundance of strawberries in the fridge and a craving for
something other than quince with my cheese, I came up with this
recipe. A strawberry version to my sweet chilli jam.
Prep: 15 minutes
Cook: 90 minutes
900g strawberries, hulled and roughly chopped
600g over ripe tomatoes, roughly chopped
20 large red chillies, trimmed and roughly chopped
5 garlic cloves, roughly chopped
3 tbsp grated ginger
900g caster sugar
250ml rice wine vinegar
Puree the strawberries, tomatoes, chillies, garlic and
ginger in a food processor or blender until you have a rough
Place the puree in a large saucepan with the sugar and
vinegar. Slowly bring to the boil stirring regularly with a
wooden spoon. When boiling reduce to a steady simmer and leave
to cook for 1 - 1 1/2 hours. Skimming the top of any scum that
comes to the top and stir regularly.
When ready the jam should have thickened to a thick sauce
consistency. Remove from the heat and pour into sterilised jars.
When at room temperature store in the refrigerator until ready
to use. Unopened the jam will keep for at least 3