Tomato chilli jam - seriously addictive

I tried this tomato chilli jam at cousin Ashley's with pappadams - and was hooked. I got the recipe (Skye Gyngell's from Delicious magazine) and made it immediately.
The crowd has been braying for the recipe. And here it is.

Chilli jam (makes three cups - so you might want to double the recipe as there is time and fiddling involved). Great with everything from pappadams to cheese - or, as Skye G. says - lamb cutlets, grilled scallops or scrambled eggs.

1.5 kg roma tomatoes (see pic), halved lengthways
a half cup of red wine vinegar
1 tablespoon yellow (I used brown because I had them) mustard seeds
8cm piece of ginger, finely chopped
7 garlic cloves, finely chopped
5 long red chillies
1 tablespoon of olive oil
140g caster sugar
a third of a cup of fish sauce

Preheat oven to 160degrees C. Line two baking trays with baking paper. Place tomatoes on trays, cut-side up, then roast for 1 hour 20 minutes until softened.
(Kymoftheking's tip is to roughly peel the tomatoes at this stage and chop up the skins a bit, otherwise they don't break up at all as even when it's been cooked, tomato skin is so sturdy.)
Place vinegar, mustard seeds, ginger, garlic and chilli in a blender and puree until you have a rough paste. Heat the oil in a saucepan over medium heat.
Add chilli mixture and cook, stirring, for two minutes or until fragrant. Add the sugar, fish sauce and tomato, reduce heat to low and cook for 1 hour 15 minutes, stirring occasionally and squashing the tomatoes with the back of your spoon until reduced and thickened.
(You'll need to stir frequently towards the end to prevent catching.) Cool, then pour the chilli jam into the sterilised jars.
Store in the fridge for two to three weeks. Well, if you can. It seems to disappear fairly fast.

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