Name: Chilli tomato jam
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 red onion, finely diced; 2 clove garlic, finely chopped; 1 teaspoon caraway seeds; 1/2 teaspoon smoked paprika; 4 red chillies, deseeded and finely chopped; 2 x 400g cans whole peeled tomatoes, chopped; 1 1/2 cup white sugar; 1 cup spiced white vinegar; 1/2 teaspoon salt

This recipe first appeared in Food magazine issue 85.

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Ingredients

1 tablespoon olive oil

1 red onion, finely diced

2 clove garlic, finely chopped

1 teaspoon caraway seeds

1/2 teaspoon smoked paprika

4 red chillies, deseeded and finely chopped

2 x 400g cans whole peeled tomatoes, chopped

1 1/2 cup white sugar

1 cup spiced white vinegar

1/2 teaspoon salt

Method

1.Heat the oil in medium pan and sauté the onion, garlic, caraway seeds, paprika and chilli over a gentle heat for 4-5 minutes until fragrant and soft. Add the tomatoes, sugar, vinegar and salt and simmer for 15-20 minutes until the jam has reduced by half and become ‘saucy’.

2.Pour into sterilised jars and seal or keep in a sealed container or jar in the fridge for up to three weeks.

Makes 4 small jars PER 100g: Energy: 106kcal, 443kj Protein: 1g, Fat: 1g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 24g Fibre: 1g Sodium: 105mg

Note

Women's Weekly Food

Ingredients

Method

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