Chilli Tomato Jam (makes 3/4 litre jar)
1 tsp cumin powder
1 tsp coriander powder
2 garlic cloves, peeled & crushed
2 onions, peeled & finely chopped
500 g cherry tomatoes, halved (I used whatever tomatoes I had in the garden and chopped them up the same size as half a cherry tomato)
2 red chilli peppers, de-seeded and finely chopped - (I don't de-seed and I've upped my peppers to 3)
150 ml apple cider vinegar
200g brown or white sugar
Saucepan over a low heat, add garlic, onion, tomatoes and peppers and cook for 4-5 minutes or until tomatoes start to soften and release their juices.
Add the spices, vinegar and sugar, stir to mix everything. Bring mixture to a boil and cook until reduced to a jam-like consistency, stirring occasionally. Watch out for the sugar burning.
Pour into sterilised jars whilst still hot, seal and label. Once jar is open, store in fridge and use within a couple of months.
1 tsp cumin powder
1 tsp coriander powder
2 garlic cloves, peeled & crushed
2 onions, peeled & finely chopped
500 g cherry tomatoes, halved (I used whatever tomatoes I had in the garden and chopped them up the same size as half a cherry tomato)
2 red chilli peppers, de-seeded and finely chopped - (I don't de-seed and I've upped my peppers to 3)
150 ml apple cider vinegar
200g brown or white sugar
Saucepan over a low heat, add garlic, onion, tomatoes and peppers and cook for 4-5 minutes or until tomatoes start to soften and release their juices.
Add the spices, vinegar and sugar, stir to mix everything. Bring mixture to a boil and cook until reduced to a jam-like consistency, stirring occasionally. Watch out for the sugar burning.
Pour into sterilised jars whilst still hot, seal and label. Once jar is open, store in fridge and use within a couple of months.
