Chilli & tomato jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 x 500ml jar
Skip to ingredients
Ingredients
- 2 tbsp olive oil
- 2 banana shallots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fennel seeds
- 2-3 chillies of your choice, finely chopped (deseeded, if you prefer less heat)
- 800g cherry tomatoes, halved
- 275g light brown soft sugar
- 250ml white wine vinegar
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.
