This tomato and Chilli Jam is so versatile, everything from a topping to Crostini through to a glaze for pork or chicken.
Tomato Jam, Really?
Most people associate jam with sweet fruits like cherry or strawberries. However, tomatoes are a great base for a jam to be used with savoury dishes.
This recipe is one of those that is all about attention to detail.
Do not be tempted to take shortcuts and leave the skin on the tomatoes or the seeds in the tomatoes.
It really is one of those 1% techniques that adds so much more to a recipe and it takes no time to do!
As for the chillies, I like it hot so use fresh Tobasco Peppers, yes that Tobasco!
But you can vary both the amount and type of chilli to get something that you love!
Preservation and Storage.
The overall yield for this recipe will depend on the liquid levels in your tomatoes.
I typically get around 750ml for a recipe of this size and I store it in 3 standard 228ml jam jars.
I put the hot jam into hot jars and seal in the same way that I do with my tomato passata recipe.
It will comfortably last 3 months like this until it is opened. When it is opened store it in the fridge and consume within 2 weeks.
This recipe is the perfect addition to a cheese or charcuterie board.
I even take a small jar of this, add 250ml of stock and add it to a slow cooker. Then add chicken or pork and cook for a couple of hours… DELICIOUS!
But it is also the most incredible burger topping.
Finally, it is also fantastic, if controversial, spread on Welsh Rarebit!
Sweet, sour and spicy hot this tomato and chilli jam is perfect for everything from topping a burger to serving with cheese and crackers.
- 1 kg (2.2kg) Plum Tomatoes
- 125 g (4.5 oz) Red Chilli Peppers
- 30 ml (1 fl oz) Olive Oil
- 100 g (3.5 oz) Onions
- 1 Tsp Coarse Sea Salt
- 1 Tsp Freshly Ground Black Pepper
- 125 g (4.5 oz) Brown Sugar
- 125 ml (4.5 fl oz) Red Wine
- Bring large pan of water to the boil.
- Cut a small 1cm wide cross on the base of the tomatoes around 2mm deep.
- Drop the tomatoes into the boiling water for 60 seconds.
- Remove from the boiling water and plunge in cold water to cool.
- Peel and then deseed the tomatoes.
- Place the seeds in a fine-mesh sieve and then push through as much juice as possible, discard the seeds and keep the juice.
- Cut the tomato flesh into a 1cm dice.
- Cut the onions into 2mm thick half-moon shapes.
- Slice the chilli peppers into rounds as thinly as you can.
- Heat the oil in a large pan over a medium high heat and add in the onions.
- Add salt and pepper and allow to cook for 10 minutes.
- Pour in the sugar and stir until it has completely dissolved.
- Add the red wine and cook until it has reduced to a syrup which should take about 15 minutes.
- Finally add in the tomato flesh, chilli and tomato juice.
- Cook over a medium heat until a temperature of 105°C 220°F is reached.
- This should take about an hour and the jam should coat the back of a wooden spoon.
The calorific value of this recipe refers to the full recipe.
Amount Per Serving: Calories: 1103Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 2431mgCarbohydrates: 188gFiber: 16gSugar: 160gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.