2 x 400g tin chopped organic tomatoes
6-8 bird eye chillies (strong)
4 garlic cloves peeled
7cm piece fresh ginger peeled chopped (feel free to use more)
1.5 tbsp light soy sauce
120ml red wine vinegar
375g soft light brown sugar * must be!*
12-20 cardamom pods - split them, remove the seeds and discard the husks. Crush the seeds. You can do this happily when watching TV.
I tend to make 4 "recipes" at once (but I have a very big pan) as this
lets me make lots of jars. They're generally demanded as Birthday or Christmas presents.
Tin toms, chilli, garlic, ginger and soy sauce in food processor, blend till smooth.
Place tomato mix in a big non reactive pan over medium heat and add vinegar, sugar, cardamom and raisins.
Bring to boil and add chopped toms.
Turn down heat and simmer for 45-55 mins. Or until thickened to a chutney surprisingly!
Should keep indefinitely.
Warm the jars (very clean) and then add the jam hot, putting the lids on before it gets the chance to cool - this is what keeps it sterile.
Thick bottomed pans are best, you'll also benefit from having a funnel to pour the jam into jars through (called a jam funnel).
I like the 2lb "Kilner" style jars.
Bear in mind, nothing gives burns as nasty as hot jam does, and when you stir the bottom of the pan, it will all bubble up, so be careful.