Chilli jam ploughman’s
Chilli jam ploughman’s
Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak
- Makes 500ml/18fl oz (about 2 small jars)
- Easy
Ingredients
- 4 garlic cloves
- 5 red chillies, deseeded
- 5cm piece ginger, peeled and roughly chopped
- 500g ripe tomatoes, quartered
- 300g soft light brown sugar
- 150ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- slices of toasted baguette, to serve
- Manchego cheese or firm goat's cheese, to serve
Sterilising jars
Heat oven to 140C/120C fan/gas 1. Wash your jars in warm soapy water and rinse well. Place on a baking sheet and put in the oven to dry completely. If using Kilner jars, boil the rubber seals as dry heat damages them.
Method
-
Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.
-
Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.
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