Simple Tomato & Chilli Jam


Instructions:

Remove the tops from both the chillies and place in a blender with the onion and blend until very finely chopped.

 

Heat the oil in a small heavy based frying pan until hot.  Add a couple of sprays of the rapeseed oil and add the onion and chilli mixture to the pan and cook for 2-3 minutes until softened – stirring all the time.

 

Add the balsamic vinegar to the pan and cook for a further minute.

 

Add the sugar, stir until fully mixed in.  Cook until mixture starts to boil, turn the heat down slightly to control the boiling, cook for a further 5 mins, then add the salt and a little black pepper.

 

Gently pour in the chopped tomatoes and stir.  Bring back to the boil then reduce the heat to achieve a simmer.  Cook for a further 30 minutes or until the excess liquid has been absorbed and a thick consistency has been achieved

 

Allow to cool completely then store in the fridge in an airtight container – this will keep for 7 days.

 

This is great with a burger, in a cheese sandwich, as a pizza topping, a quick pasta sauce (thin it down with a tiny amount of hot water) and so much more!

Makes 8 portions
Prep time: 5 minutes
Cooking time: 40 minutes

 

Per portion

Calories: 46

Fat: 0.2g

Saturates: 0g

Carbs: 10.8g

 of which sugars:10.6g

Fibre: 0.4g

Protein: 0.4g

Salt: 1.4g

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Ingredients:

  • 1 x 200g can of chopped tomatoes

  • 75g Dark Muscovado sugar

  • 1 small red onion – peeled and quartered

  • 2 red chillies

  • 1 tbsp Balsamic vinegar

  • rapeseed oil spray

  • A pinch of sea salt and black pepper to taste

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© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.