Chilli & tomato jam
Have lots of chillies to use up? Make a large batch of this sweet and spicy jam – it’s a great gift and will keep well for up to a year in a sterilised jar
- Serves: 1 person
- 2tbsp olive oil
- 2banana shallots, peeled and finely chopped
- 2garlic cloves, finely chopped
- 1tsp 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
Step 1Heat 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 2Add 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.