tomato & chilli jam.

once, at a social cooking class, I learned how great this jam pairs with lamb. But after making it at home, I realised that it goes well with virtually any meat… beef, chicken, lamb… bacon. Truly delicious. And it’s super easy!

For about 500ml of jam, you’ll need:

1/4 tsp cumin seeds (heaped)
3/4 tsp coriander seeds
1/4 tsp ground cloves (heaped)
1/2 cinnamon stick
625g tomatoes, roughly chopped
1/2 onion, roughly chopped
1 clove garlic, roughly chopped
3/4 habanero chillies, roughly chopped
tiny pinch of chilli flakes
1/4 cup cider vinegar
juice of 1/2 lime
75g dark brown sugar

Grind all the spices together, apart from the cinnamon
put all the ingredients into a pot (excep the sugar) and bring to the boil
boil for 30 minutes, stirring from time to time
add the sugar and continue to boil for another hour, stirring regularly
remove the cinnamon before serving

Notes:
I normally make double this recipe.
We like some heat, so I usually add a bit more habanero. The sugar balances the heat well.
I use jam tomatoes or roma tomatoes as they are packed with flavour.
I have regularly substituted the lime juice with lemon juice if I couldn’t find any.
You can spoon the finished jam into sterilised jars, to keep in the fridge.

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