Recipe information
Ingredients for - Chilli & tomato jam
2. 2 banana shallots, peeled and finely chopped -
5. 2-3 chillies of your choice, finely chopped (deseeded, if you prefer less heat) -
6. 800g cherry tomatoes, halved -
7. 275g light brown soft sugar -
8. 250ml white wine vinegar -
How to cook deliciously - Chilli & tomato jam
1. Stage
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.
2. Stage
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.
