This time of the year is all about the frantic preservation of our crops to make sure we maximise our harvest and have loads of treats over winter and through spring. This tomato and chili jam is a favourite of ours and we increase the amount we make every year and somehow always run out far too quickly, not only is it great as an accompaniment on a cheese board but this is so good in so many other ways to! If you want a life saving tip, make sure you wear some latex gloves when preparing this dish, rubbing oil into your hands works for preparing a few chilis but when it comes to 150g you need a little more protection. Yes I have learned this the hard way, all of the sensitive areas of my body have suffered capsaicin burn over the years from tardiness… Please don’t be that person, it hurts 😉 I am trying not to do too many preservation posts here as I don’t really want to be labelld so am drip feeding a few in each year so there will be just one or two more this year to go along side this and my tomato passata recipe.
So how else do I use this chili and tomato jam then I hear you say, well I mention in my notes that it makes the most incredible glaze for grilled meats offering a sweet and spicy coating to chicken or pork, I have even brushed it over a meat loaf after 20-30 minutes before it has finish cooking and it works a treat. It also perks up a whole host of tomato based sauces for pasta, stirred into a chili it is amazing and it makes the most incredible base for a chunky pepper sauce, simply chop up some peppers and onions and saute in little oil and then add some of the chili jam and allow it to slowly cook down, the liquid in the peppers will form a fantastic sauce.