1/44
2/44
3/44
4/44
5/44
6/44
7/44
8/44
9/44
10/44
11/44
12/44
13/44
14/44
15/44
16/44
17/44
18/44
19/44
20/44
21/44
22/44
23/44
24/44
25/44
26/44
27/44
28/44
29/44
30/44
31/44
32/44
33/44
34/44
35/44
36/44
37/44
38/44
39/44
40/44
41/44
42/44
43/44
44/44
100%
0
By Amy Jane
Cherry tomato and chilli jam
4 steps
Prep:5minCook:20min
This recipe is an easy and delicious way to preserve cherry tomatoes in the height of summer. Adjust the number of chillies to your taste and leave the seeds in if you like an extra kick. It is a versatile condiment that works well in BBQ burgers and sandwiches, with a cheese board, or even with roasted meat or fish. Make it for yourself or as a tasty gift for anyone who likes to spice things up.
Updated at: Tue, 08 Oct 2024 07:28:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Nutrition per serving
Calories1007.4 kcal (50%)
Total Fat2.3 g (3%)
Carbs245 g (94%)
Sugars220.2 g (245%)
Protein9.2 g (18%)
Sodium101.1 mg (5%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Toast the spices in a small, dry frying pan over a low-medium heat until they start to pop and release their aromas. Crush them in a pestle and mortar and set aside.
Step 2
In a saucepan over a low heat, add the garlic, onion, tomatoes and chillies and cook for 4-5 minutes or until the tomatoes start to soften and release their juices.
Step 3
Now add the spices, vinegar and sugar and stir to mix everything. Bring the mixture to a boil and cook until reduced to a jam-like consistency. It is important to watch and stir in the last part of the cooking process to avoid the jam burning.
Step 4
Pour into sterilised jars whilst still hot, then seal and label. Once the jar is opened, store in the fridge and use within a couple of months.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
