This chilli and tomato jam recipe appeared in the June BBC Good Food magazine. We do love a good savoury jam to serve with burgers, toasties and a cheeseboard...and this one doesn't disappoint...in fact it's quickly become a favourite!!
The balance of sweet, savoury and spice is just perfect.
If you've got chillies to use up, this is a great jam to make and give as a gift and it will keep well unopened for up to a year in a sterilised jar, in a cool dry place.
Tips
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This chilli and tomato jam recipe is easily adapted if you want to make less or more.
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Ingredients
- 2 tbsp olive oil
- 2 banana shallots, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp fennel seeds
- 2 to 3 chillies of your choice, finely chopped (deseeded, if you prefer less heat)
- 800g cherry tomatoes, halved
- 275g soft light brown sugar
- 250ml white wine vinegar
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Instructions
- Heat the oil in a large saucepan over a medium heat and cook the shallots for 5 to 6 minutes until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2 to 3 minutes until fragrant.
- Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a simmer and cook for 45 minutes to 1 hour, or until the mixture has thickened and become sticky, and a spatula or wooden spoon leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (or 2 or 3 smaller ones, if you prefer) (see Tips) and leave to cool completely.
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Chilli and Tomato Jam
Ingredients
- 2 tbsp olive oil
- 2 banana shallots peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 tsp fennel seeds
- 2 to 3 chillies of your choice finely chopped (deseeded, if you prefer less heat)
- 800g cherry tomatoes halved
- 275g soft light brown sugar
- 250ml white wine vinegar
Instructions
- Heat the oil in a large saucepan over a medium heat and cook the shallots for 5 to 6 minutes until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2 to 3 minutes until fragrant.
- Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a simmer and cook for 45 minutes to 1 hour, or until the mixture has thickened and become sticky, and a spatula or wooden spoon leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (or 2 or 3 smaller ones, if you prefer) (see Notes) and leave to cool completely.
Notes
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This chilli and tomato jam recipe is easily adapted if you want to make less or more.
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