![Tamarind Chile Jam](https://cdn.statically.io/img/www.foodandwine.com/thmb/VSWkSNsVOAx3SoY16zUNTvOIg30=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tamarind-Chile-Jam-FT-RECIPE0522-01a35205f10f452ca1bbd635afd7dafa.jpg)
Ingredients
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1 pound tomatoes (about 3 medium tomatoes), cored and quartered
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3 to 4 fresh red chiles (about 2 ounces) (unseeded), stemmed and roughly chopped (about 1/3 cup)
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1 ½ tablespoons roughly chopped peeled fresh ginger
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4 medium garlic cloves, roughly chopped (about 4 teaspoons)
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1 ¼ cups superfine sugar
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3 tablespoons plus 1 teaspoon Tamarind Water (see Note), divided
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3 tablespoons red wine vinegar
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1 tablespoon plus 2 teaspoons fish sauce
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1 whole star anise, toasted
Directions
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Pulse tomatoes, chiles, ginger, and garlic in a food processor until finely chopped and well combined, about 8 pulses. Transfer mixture to a medium saucepan. Stir in sugar, 3 tablespoons tamarind water, vinegar, fish sauce, and star anise.
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Bring to a boil over medium-high, stirring constantly to dissolve sugar. Reduce heat to medium-low; simmer, uncovered, stirring occasionally to prevent scorching, until jam is thickened and reduced to about 1 1/2 cups, 1 hour to 1 hour and 15 minutes.
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Remove mixture from heat; stir in remaining 1 teaspoon tamarind water. Let cool to room temperature, about 1 hour.
Note
Associated Recipe: Tamarind Water
Make Ahead
Store jam in an airtight container in refrigerator up to 1 month.