Chilli jam ploughman’s

Chilli jam ploughman’s

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 500ml/18fl oz (about 2 small jars)

Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak

  • Freezable
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal29
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0g
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Ingredients

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.

RECIPE TIPS
STERILISING JARS

Heat oven to 140C/120C fan/gas 1. Wash your jars in warm soapy water and rinse well. Place on a baking sheet and put in the oven to dry completely. If using Kilner jars, boil the rubber seals as dry heat damages them. 

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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