Friday, October 28, 2011

Tomato Chile Jelly

I have been madly searching for ways to preserve our beautiful heirloom tomatoes because our plants are producing faster than we can eat this year.

From Forgotten Skills of Cooking by Darina Allen

18 ounces tomatoes, peeled and chopped
2 to 4 red chiles
4 cloves garlic
1 inch piece fresh ginger, peeled
2 tablespoons fish sauce
1 1/4 cup sugar
1/2 cup apple cider vinegar

In a food processor, puree the chiles, garlic, ginger and fish sauce until smooth. Transfer the puree to a large saucepan and add the sugar, vinegar and tomatoes. Bring to a boil, stirring constantly. Cook gently for 30 minutes, stirring occasionally, until thickened. Remove from heat.

Transfer to sterilized jars. The jelly can be eaten immediately or processed for 10 minutes in a boiling water bath.


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