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Nutrition: Per serving

  • kcal22
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0.01g
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Method

  • step 1

    Put a 400g can chopped tomatoes, 1 finely chopped red chilli, 1 grated thumb-sized piece of ginger, 1 star anise, 250g caster sugar, 150ml red wine vinegar and a pinch of salt in a pan. Bring to a simmer and cook for 30 mins until thick and glossy. Remove from the heat, leave to cool, and transfer to a sterilised jar. Will keep for two weeks, or unopened for up to six months.

Recipe from Good Food magazine, June 2020

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.5 ratings
micheal avatar

micheal

question

Hello is it possible to use fresh tomatoes instead of tinned for this recipe

Goo124649043

no use children

annemurphy3

Really enjoyed

Goo124649043

what the chilldren

annejenkins

question

Do you have a recipe for prickly pear jam?

Goo124649043

no but the babies do

SiTrixonian

Really easy, inexpensive recipe and goes well with lots of things. I originally made it to go with the beetroot burger recipe pictured - It was brilliant and very popular at our BBQ. It does keep well in the fridge :)

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