Chilli and Tomato Jam

By: Deborah

A delicious savoury jam to serve with burgers, toasties and a cheeseboard...the balance of flavours is just perfect!

PREP: 15

COOK: 1 15

TOTAL: 1 30

Course: Condiment

Cuisine: British

Servings: 1 x 500ml jar

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)
800 g (1.8 lb) cherry tomatoes halved
275 g (9.7 oz) soft light brown sugar
250 ml (8.8 oz) white wine vinegar

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 fast 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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS burgers, cheeseboard, cherry tomatoes, chillies, foodie gift, savoury jam, spicy, toastie

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