3 medium red chillies, roughly chopped
6 garlic cloves, crushed
2 large thumb-size pieces of fresh ginger (about 60g), roughly chopped
1kg ripe tomatoes (about 8 medium tomatoes), halved
450g demerara sugar
3 tbsp Thai fish sauce (nam pla)
2 tbsp balsamic vinegar
120ml red wine vinegar
1. Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
2. Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn’t catch and burn at the bottom of the pan.
3. When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.