- 4 garlic cloves
- 5 red chillies, deseeded
- 5cm piece ginger, peeled and roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 500g ripe tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 300g soft light brown sugar
- 150ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- slices of toasted baguette, to serve
- manchego cheese or firm goat's cheese, to serve
Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…
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.
Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.
Sterilising jarsHeat 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.