I found this recipe online and it sounds divine. I would love to process this either in a BWB or pressure canner, but the original recipe is for refridgeration.

What do you think? I'm thinking not enough acid, but it uses a higher acidity balsamic and red wine vinegar.

Chili Jam

3 medium red chillies, deseeded and roughly chopped.

1kg of tomatoes (I used approximately 16 tomatoes).

4 cloves of garlic, crushed.

2 thumb sized pieces of ginger, peeled and roughly chopped.

2 tablespoon of Thai fish sauce (Nam Pla).

450g of Demerara sugar. (1 lb sugar)

1 tablespoon of balsamic vinegar.

100ml of red wine vinegar. (3.4 ounces = approximately 7 tablespoons)

Place half the tomatoes into a food processor and blitz until finely chopped. Transfer to a medium pot. Place the rest of the tomatoes, red chillies, garlic, ginger and Thai fish sauce into the food processor and blitz until it becomes a smooth paste. Transfer to the pot and place over a medium heat. Stir through the sugar, balsamic vinegar and red wine vinegar. Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 35 minutes or until the jam has reduced by half its volume. Stir every 5 minutes.

When the jam has cooked allow to cool and then transfer to sterilised jars. Cover and place in the fridge. Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.