Chilli jam ploughman’s

Swap boring ketchup for this versatile spicy tomato jam – spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak

  • Prep:10 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 29
  • fat 0g
  • saturates 0g
  • carbs 7g
  • sugars 7g
  • fibre 0g
  • protein 0g
  • salt 0g

Ingredients

  • 4 garlic cloves
  • 5 red chillies, deseeded
  • 5cm piece ginger, peeled and roughly chopped
  • 500g ripe tomatoes, quartered
  • 300g soft light brown sugar
  • 150ml cider vinegar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • slices of toasted baguette, to serve
  • Manchego cheese or firm goat's cheese, to serve

Tip

Sterilising jars

Heat oven to 140C/120C fan/gas 1. Wash your jars in warm soapy water and rinse well. Place on a baking sheet and put in the oven to dry completely. If using Kilner jars, boil the rubber seals as dry heat damages them. 

MPU 2

Method

  1. Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.

  2. Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.

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