Chilli & tomato jam recipe

Have lots of chillies to use up? Make a large batch of this sweet and spicy jam – it’s a great gift and will keep well for up to a year in a sterilised jar.

Methods

Step 1

Heat the oil in a large saucepan over a medium heat and cook the shallots for 5-6 mins until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2-3 mins until fragrant.

Step 2

Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a simmer and cook for 45 mins-1 hr, or until the mixture has thickened and become sticky, and a spatula leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (find out how to sterilise jars) and leave to cool completely. Will keep unopened for up to a year in a cool, dry place.

Ingredients

• 2 tbsp olive oil
• 2 banana shallots
• peeled and finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp fennel seeds
• 2-3 chillies of your choice
• finely chopped (deseeded, if you prefer less heat)
• 800g cherry tomatoes
• halved
• 275g light brown soft sugar
• 250ml white wine vinegar