Chili Tomato Jam

• 2 1/4 lbs ripe tomatoes, peeled and chopped
• 2 1/2 cups sugar
• 8 None red chili peppers, sliced
• 1/4 cup lemon juice or lime juice
• 1/3 cup white wine vinegar
• 2 tbsp fish sauce
• 2 tsp sea salt
• None None Grilled squid, arugula and lemon wedges, to serve

1. Place tomatoes and sugar in a non-metallic bowl. Cover with plastic wrap. Let stand at room temperature overnight.
2. Transfer mixture to a shallow, heavy-bottomed saucepan with remaining ingredients. Bring to a boil on high heat, stirring occasionally. Reduce heat to low and simmer for 1-1 1/4 hours until thick and mixture reaches setting point. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.)
3. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.
4. Serving Suggestion: grilled squid, arugula and lemon wedges. Or use in stir-fries, on burgers and in salad dressings.

tomatoes, sugar, red chili peppers, lemon juice, white wine vinegar, fish sauce, salt, arugula

Taken from recipes-plus.com/api/v2.0/recipes/30370 (may not work)