This recipe first appeared in New Zealand Woman's Weekly.
Tomato chilli jam
Serve this delicious tomato chilli jam with anything – Parmesan and crackers, alongside a frittata, with a mince pie, heck even a boiled egg! We guarantee you’ll be coming back for more
- 45 mins cooking
- Makes 3 small jars
Print
Ingredients
- 750 gram cherry tomatoes
- 500 gram sugar – white or brown
- juice and zest of 1 lemon
- 3-5 fresh red chillies (depending on heat), seeds removed and finely chopped
- 2 tablespoon balsamic vinegar
- 2 tablespoon cider vinegar
- 1 heaped tsp paprika
- 1 teaspoon chilli powder
Method
- 1In a heavy-bottomed pan, bring the tomatoes, sugar, lemon juice and zest gently to the boil. Reduce the heat and add the rest of the ingredients. Simmer, stirring often to stop it sticking, for about 30-45 minutes or until reduced by half and thickened.
- 2Pour into hot, sterilised jars and cool. Screw on the lids when cool. Refrigerate once opened.
Notes
Taste the chilli levels as it is cooking and adjust the heat by adding a little more chilli powder to give it more bite if needed. When making any chutney, sauce or relish, grease the bottom of the pot or pan you use to help prevent it sticking.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020
read more from