Chilli jam ploughman’s
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 500ml/18fl oz (about 2 small jars)
Skip to ingredients
- 4 garlic cloves
- 5 red chilliesdeseeded
- 5cm piece gingerpeeled and roughly chopped
- 500g ripe tomatoesquartered
- 300g soft light brown sugar
- 150ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- slices of toasted baguetteto serve
- manchegocheese or firm goat's cheese, to serve
Nutrition: per tbsp
- kcal29
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
Method
step 1
Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.
step 2
Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.
