Tomato and Chilli jam – UK

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Spicy tomato and Chilli jam

Tomato and Chilli jam
Nutrition Information
  • Serving size: 100g
  • Calories: 122
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 30g
  • Sugar: 30g
  • Sodium: 0.62g
  • Fiber: < 0.5g
  • Protein: 1.3g
Recipe type: Chilli Jams
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Somehow the thought of the Chili being an ingredient in a jam just doesn’t sound like it belongs. Once again the versatility of the Chilli never ceases to amaze and surprise us. It not only belongs but adds an element of flavour that defies the imagination. Modern day cooking challenges everything and it is not unheard of to find Chilli combined with things like bacon, mangoes and grapes. These wonderful combinations just need to be tasted! This recipe is a more traditional approach to a Chilli jam but it still bursts with flavour
  • Red bell peppers - 8
  • Red Chillies – 10 Jalapeños or similar -chopped
  • Fresh root ginger – 3 inches - grated
  • Garlic cloves – 8 cloves, peeled and chopped
  • Cherry tomatoes – 1 - 400 gram can
  • Caster sugar -750 grams (one pound 10.5 ounces)
  • Red wine vinegar -1 cup
  1. Remove stem, white pith and seeds from bell peppers. Cut into bit size pieces
  2. Add peppers,chillies ginger and garlic above to the tomatoes in a heavy based pot.
  3. Add vinegar and slowly incorporate sugar, stirring all the time until well mixed
  4. Bring to the boil and then turn down heat. Allow to simmer, with occasional stirring, for 45 minutes to an hour
  5. Towards the end of the cooking cycle it should start thickening so is vigilant. At this point stir regularly to prevent it catching.
  6. Once cooked. Allow to cool slightly and ladle into sterilized jars. Seal
Keywords: Tomato and chilli jam

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