Paul’s tomato, ginger and chilli jam
Wed 07 Nov 2018
Paul, a resident at Leonard Cheshire’s support living service Bells Piece, has created a delicious tomato and ginger chilli jam with homegrown produce. Paul and other residents at Bells Piece sell their jams and chutneys via the service’s social enterprise, Our Kitchen, to the local community in Farnham, Surrey.
Leonard Cheshire is one of the National Garden Scheme’s gardens and health charities – receiving a donation of £120,000 in 2018 to develop sensory gardens and horticultural volunteering projects for disabled people across the UK. Leonard Cheshire supports individuals to live, learn and work as independently as they choose, whatever their ability – and the charity’s Bells Piece service is a wonderful example of this.
Angela Wilson, team leader and key member of the horticultural team at Bells Piece said “One of Paul’s favourite things to do in horticulture sessions is sowing. He is a perfectionist when it comes to sowing and really takes pride in his finished trays. Although, the real joy is when the seed germinates and he gets to plant what he has sown in his vegetable plot”.
- 450g ripe chopped tomatoes
- 3 red chillies
- 4 cloves of garlic
- 1 thumb sized piece of ginger
- 30ml fish sauce
- 280g caster sugar
- 120ml red wine vinegar
- Puree chillies, garlic, ginger and fish sauce in a blender.
- Place the puree, sugar and vinegar into a stainless steel saucepan.
- Add the tomatoes and slowly bring to a boil, stirring occasionally.
- Cook gently for 30-40 minutes, stirring every now and then to prevent sticking.
- Pour into warm, sterilized jars and store in the fridge once cooled.