Runny Dorset Naga Chilli Jam
If your lucky enough to have access to Dorset Naga peppers then this is a perfect combination of flavors for you to try. I have on going compliments and requests for the is runny jam from friends and family.Be warned it is HOT! But thats the way wee all like it I’m sure.This is a perfect addition for some cheese and crackers or even a nice chicken salad with baby spinach. The fish sauce can be left out for the non meat eaters but it does add a significant long lasting tone that seems to bond with the unique Dorset taste.
8/10 On the yummy chart
Prep Time: 1 days
Cook Time: 1 hours
Total Time: 1 hours
Yield: 1 Liter plus
1tsp – 1tbsp
•1kg Fresh Vine ripened tomatoes
•500g Sugar- Non jam based
•3tbsp Lemon Juice
•6tbsp White Wine Vinegar
•3tbsp Rock Salt
•2tbsp Fish Sauce
•12 Dorset Naga Chilli
•2 Cloves of Galic
•2cm cube Ginger crushed
1.Clean and then chop up the tomatoes.
2.In a large bowl combine the chopped tomatoes and all of the sugar.
3.Cover and leave the mixture overnight at room temperature.
4.The next day clean the Dorset Naga’s and remove the stems.
5.Add all of the ingredients into a food processor and liquefy.
6.Add the blended mixture into a large cooking pot and slowly bring it to a rolling boil.
7.Reduce the heat to a simmer and simmer up to one hour or until the runny jam thickens. Remove the Dorset jam after one hour or once there is little liquid visible.