Chilli & tomato jam
Makes 1 x 500ml jar
Easy
Prep:
Cook:
Have lots of chillies to use up? Make a large batch of this sweet and spicy jam – it’s a great gift and will keep well for up to a year in a sterilised jar
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- 2 tbsp olive oil
- 2 banana shallotspeeled and finely chopped
- 2 garlic clovesfinely chopped
- 1 tsp fennel seeds
- 2-3 chillies of your choicefinely chopped (deseeded, if you prefer less heat)
- 800g cherry tomatoeshalved
- 275g light brown soft sugar
- 250ml white wine vinegar
Nutrition: Per serving (15g)
- kcal25
- fat0.4g
- saturates0.1g
- carbs5g
- sugars5g
- fibre0.2g
- protein0.2g
- salt0.01g
Method
step 1
Heat the oil in a large saucepan over a medium heat and cook the shallots for 5-6 mins until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2-3 mins until fragrant.
step 2
Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a simmer and cook for 45 mins-1 hr, or until the mixture has thickened and become sticky, and a spatula leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (find out how to sterilise jars) and leave to cool completely. Will keep unopened for up to a year in a cool, dry place.
