Homemade Tomato and Hot Pepper Jam Recipe
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- 1 kg ripe tomatoes chopped
- 2 to 3 fresh red chilies finely chopped
- 300 g granulated sugar
- 120 ml apple cider vinegar with 5% acidity
- 1/2 teaspoon salt
- 1 small garlic clove finely chopped, optional
Instructions
- Combine all the ingredients in a large, heavy-bottomed saucepan.
- Heat over medium heat, stirring until the sugar dissolves and the tomatoes release their juices.
- Bring to a gentle boil, reduce the heat and simmer uncovered for 45 to 70 minutes, stirring regularly.
- Check the consistency using the spoon trail or chilled plate test described above.
- Remove from the heat and allow the jam to cool before transferring it to clean containers.
- Refrigerate and use within about two weeks, or freeze for up to three months.