Cherry tomato and sweet chilli jam recipe

By delicious. team

Makes about 3-4 x 250g jars
Ready in about 45 minutes
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Rating

This deliciously sweet yet spicy jam goes beautifully with cheese and home-made biscuits.

Ingredients

2 tsp cumin seeds
2 tsp coriander seeds
750g ripe cherry tomatoes, halved
2 onions, finely chopped
2 fat garlic cloves, crushed
2 large mild red chillies, deseeded and finely chopped
5cm piece fresh ginger, grated
250ml white wine vinegar
300g soft light brown sugar
2 tsp fish sauce (nam pla) or soy sauce

Method

1. Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
2. Put the tomatoes and onions in a wide pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam-like consistency. Add the fish sauce and cook for 2 more minutes before spooning into sterilised jars (see How to make compote).
3. Seal the jars while hot, then allow to cool completely before labelling and storing. Tastes fantastic with cheese and home-made biscuits (see recipe).

Nutritional info

Per tablespoon: 28kcals, 0.2g fat (trace saturated), 0.3g protein, 7g carbs, 6.5g sugar, trace salt

Comments

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webeditor

July 26

It should keep unopened in a cool dark place for 6-12months - as long as the jars were sterilised properly. Once opened keep in the fridge - it should keep for a month or so.