Nici Wickes: Tomato Chilli Jam

Tomatoes are abundant and cheap and so it’s time to make the annual batch of tomato chilli jam. It is sooooo good!   

Makes 2-3 jars  

  

Ingredients 

• 1kg tomatoes, roughly chopped  
• 5 red chillies, deseeded and chopped or ¼ tsp chilli flakes  
• 2 garlic cloves, peeled and crushed  
• 2 cups white sugar  
• ½ cup apple cider vinegar  
• 2 tablespoons balsamic vinegar  
• Squeeze of lemon juice  
• ½ teaspoon salt  

  

Method 

1. Bring all of the ingredients to the boil and stir until the sugar is dissolved.  
2. Reduce the heat and simmer for an hour or until the mixture thickens and becomes syrupy.  
3. Test a cooled teaspoonful for heat and ‘setting’, though this jam will veer more towards runny than sticky. Add more chilli at this stage if you want it hotter and cook it for another 10 minutes or so.  
4. Spoon into warmed, sterilised jars, then seal. This will keep for at least 6 months.   

 

Nici’s note:  

I use this on everything, in toasties, on cheese and crackers, in sandwiches, on rice, on ice cream… just joking, it won’t be great on ice cream!    

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at.

Speaker 2 (00:11):
B Nicky Wicks Out Cook is here with us this
morning live from the Warica AMP Show.

Speaker 3 (00:18):
Good morning, Good morning from this beautiful place and this wonderful,
wonderful show.

Speaker 4 (00:25):
It's amazing, clear blue booth day as you'd.

Speaker 3 (00:28):
Imagine for Wonica, freezing cold, freezing cold, but it will
heat up to a scorching temperature, I've no doubt.

Speaker 4 (00:35):
Yeah, the Wonnica AMP Show on its eighty ninth iteration,
so it has been around.

Speaker 3 (00:42):
For nearly nineteen years, Jack, which is absolutely incredible. One
of the largest agricultural festivals.

Speaker 4 (00:47):
That our country has. It's extraordinary.

Speaker 3 (00:50):
There's just everything, and I love being at a show
where every now and again I'll hear a little horse
winnying and I'm like.

Speaker 4 (00:56):
Where, I like again, this is crazy. It's beautiful.

Speaker 2 (00:58):
Yeah, that's a.

Speaker 4 (00:59):
Great favorite part for me.

Speaker 3 (01:01):
As you can imagine, is went down to the home
industry pavilion yesterday where we've got all of the baking, preserving,
growing crafts, all of that just absolutely incredible dahlias roses
all on display, they've all been judged the day before.

Speaker 4 (01:18):
A really extraordinary.

Speaker 3 (01:19):
A couple of things. I noticed shortbreads, short bread hotly
contested category, carling yet hotly contested, and you should have
seen them. I was desperate to nibble on them, but
I wasn't allowed. But Carling Shale, she runs the one Homestead,
this really beautiful lodge right on the edge of sort

(01:39):
of the lake and station park here in Wanica.

Speaker 4 (01:43):
She is She's just taken out.

Speaker 3 (01:44):
The top award for her shortbread for the I think
it was the fourth or fifth.

Speaker 4 (01:49):
Time in a row. And so I did ask her,
what's your what you know, what's what's the trick?

Speaker 3 (01:53):
And she said, really really low temperature. She wouldn't quite
go as far as giving me her recipe, but low temperature.
And honestly, it was just pure white as the driven snow,
if you like, and it would just looked absolutely beautiful,
lots of breserves, tons of really good preserves, and quite
a few tomato or chili jam So that's what I've got.

Speaker 4 (02:12):
For our listeners this morning. Yes, this is my recipe.
If I was going to enter the one A and
P show down there, God, I reckon it would get
a ribbon, but I don't know. Hotly contested. Here's a
nice small batch for you two. It'll make about two
to three jars.

Speaker 3 (02:27):
I use a k g of tomatoes, so everyone, if
you're growing tomatoes, you'll have tons of them by now.
They're really starting to come into their own. So one
kg of those five red chilies, take the seeds out,
take that little vein out of their too.

Speaker 4 (02:41):
Or you can use quarter to a half a teaspoon.

Speaker 3 (02:43):
Of chili flakes. So we've got a little bit of
a kick in here. Chop those up nice and small.
Two cloves of garlic, peeled and crushed. Two cups of
white sugar. Remember this is a jam, so we do
want a fair bit of sugar in there to help
us with, you know, sort of setting this. Half a
cup of apple, side of vinegar, maybe a splash more.
Two tablespoons of balsommic vinegar that gives it a lovely

(03:05):
kind of extra haramily sort of flavor. Good squeeze of
lemon juice, and half a teaspoon of salt. And all
I do, Jack is bring all of those ingredients to
the boil. I stir it and stir it till the
sugar is dissolved. Take the heat down simmer it for
about an hour and the mixture should thicken up nicely.
Those tomatoes will become nice and pulpy. You know, these

(03:27):
things always when they're sort of boiling hot with all
that sugar, look quite thin. But it's thicken up as
it's sort of cool.

Speaker 4 (03:32):
So remember that.

Speaker 3 (03:33):
You can taste a teaspoon of it, you know, for
the heat and for setting. Put it on a saucer
and sort of run your fingers through it, and it
should sort of that line should stay there. It's kind
of runny, more than sticky, but still a beautiful you know,
it's beautiful flavor.

Speaker 4 (03:50):
And I spoon that into warm or even hot sterilized jars,
seal them up, keeps forever. I use it on.

Speaker 3 (03:58):
Everything, in toasties, cheese and crackers, sandwiches, not on ice cream.

Speaker 4 (04:03):
Somebody said once to me, do you think it would
go on ice cream? And are we? But there you
go with parmesan. Beautiful.

Speaker 3 (04:11):
That would be my entry And if I was going
to eat out for you, fantastic, that's just beautiful.

Speaker 2 (04:16):
What we will do is we'll put that recipe on
the news talks heb website. Can I give you one
last recommendation. Since you're in that part of the country, Please,
do you just know how I can sniff out a
delicious little pastry wherever I am. Honestly, I feel like
I can hear dessert. But if you are looking for
a little sweet treat tomorrow morning, PEMBROKERI you're there, Pembroke Patisseri.

Speaker 4 (04:36):
If you Jack, if you don't think I've already been there.

Speaker 2 (04:39):
Oh good, okay, okay, I'm just checking on, just checking. Ah.

Speaker 4 (04:46):
Yeah, So thank you for that hot tap.

Speaker 3 (04:49):
Also, thank you for your hot tip about salami on
the rootbird. We'll talk about that at another time.

Speaker 4 (04:53):
Yes, I can't wait.

Speaker 2 (04:54):
Very good. Okay, that recipe will be on the News
Talks HEB website. Enjoy the one like an AMP show.
We'll catch you again next week, Nicky, I Cooked with us
this morning.

Speaker 1 (05:03):
For more from Saturday Morning with Jack team, listen to
News Talks at B from nine am Saturday, or follow
the podcast on iHeartRadio.