Sweet chilli tomato jam


sweet chilli,tomato, jam, preserves, preserving, s

Ingredients 9
Servings 1 jar
Time 1 hour

Ingredients

  • 500
    g
    cherry tomatoes, halved
  • 200
    g
    rosa tomatoes
  • 1
    Tbs
    freshly grated ginger
  • 1
    red chilli, deseeded and roughly chopped
  • 3/4
    c
    soft light brown sugar
  • 1/2
    c
    red wine vinegar
  • 1/4 - 1/2
    tsp
    dried red chilli flakes
  • 3/4
    tsp
    salt
  • freshly ground black pepper, to taste
 

Method

 
To make the sweet chilli tomato jam, place the tomatoes, ginger and fresh chilli in a food processor and blitz until the tomatoes are broken down.

Pour the tomato puree into a saucepan and add the remaining ingredients.

Bring up to the boil, stirring all the while. Boil on a medium-high heat for about 40-45 minutes, stirring from time to time to prevent burning on the base. Skim off any scum that rises to the surface. The consistency should be jammy and sticky but still slightly loose.

Pour the hot chilli jam into sterilized bottles and seal with a tight fitting lid.


Reprinted with the permission of Bibbyskitchen@36. To see more click here. 


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Read more on: summer  |  fruits  |  tomato
 

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