|This green tomato chilli jam is not green, due to the gour (a natural unrefined cane sugar)|
|As you can see, I left the seeds and skins in|
- Roughly chop the tomatoes and mince the chilli. If using gour, break it into small pieces.
- Heat them gently in a thick-bottomed pan- add a splash of water if you need to stop them scorching.
- When they are looking softer and juicier it's time to add the gour. Stir well as it dissolves and melts. Add the lemon juice at this point, too.
- Bring to the boil, stirring constantly, until it reaches setting point. You can tell by dropping a little into a cup of very cold water. If it clumps together the jam will set when cool. It doesn't take as long as you might think to get to this stage, so be sure to test it regularly.
- We thought there wasn't quite enough chilli heat, so after bottling in a sterilised jar we stirred in 1/2 tsp red chilli powder; better to do it this way round than add too much chilli at the beginning and risk making your jam inedible.
|There's only one word for it...|