Simple Tomato & Chilli Jam
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
of which sugars:10.6g
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