Tomato and Chilli jam

So i have 9lbs of Tomatoes left to preserve, one thing i make every year is tomato and chilli jam but this year i think i will have to make this on a bigger scale due to the bumper crop. I love this jam its really versatile great on salmon, prawns, squid and is nice on chicken sandwiches, stir fries and even in dressings and Sophie loves it as a pasta sauce and i use it as a tomato base in bolognese, chillies etc  

for a normal size recipe hers what's in it

2 onions finely sliced

1tbsp ground nut oil

6 garlic cloves crushed

2 lemongrass stalks chopped

1 tsp cumin seeds whole

20g of ginger root chopped

6 red chillies chopped

1kg tomatoes roughly chopped 

500g soft brown sugar

200ml white wine vinegar

50ml fish sauce 

I start by slow roasting my tomatoes for 2 hours on 180 to intensify the flavour. Then fry off the onions for 15 mins. Add the cumin, garlic, lemongrass, ginger and chillies.

 Then add the tomatoes, sugar, vinegar and fish sauce and simmer for 1 hour.

 As i was doing a huge batch i used a shallower pan to rapid boil the jam so it sets a bit thicker in the jars as it is quite a loose jam.

 All my jars are sterilised in the dishwasher and i used my wide funnel to scope the lava hot jam into the jars.

Finally i put my jars into hot water and the water covers the jars by a good inch and boil for 40 mins to pressurise the jars to help preserve the contents for longer.  Make sure you top up the water.  As you can see from the top picture i made 9 jars of assorted sizes.