Chilli Jam
Ingredients:
450g tomatoes
2 cloves garlic, finely chopped (I sometimes use up to 4 cloves of garlic)
2 chillies, finely chopped (I sometimes use up to 4 chillies, depending on their strength!)
1cm fresh ginger, grated
250g granulated sugar
60ml balsamic vinegar
Salt and pepper to taste (although I never use this)
2 cloves garlic, finely chopped (I sometimes use up to 4 cloves of garlic)
2 chillies, finely chopped (I sometimes use up to 4 chillies, depending on their strength!)
1cm fresh ginger, grated
250g granulated sugar
60ml balsamic vinegar
Salt and pepper to taste (although I never use this)
Method:
- Blend the tomatoes, garlic, chillies, ginger, vinegar and seasoning together until the tomatoes are in small pieces.
- Put in a pan with the sugar and boil for 25-30 minutes.
- The mixture should have thickened a bit.
- Leave mixture to cool before storing in sterilised jars.
I have kept mine for up to 6 months unopened.
Once opened, store in the fridge.
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