Chilli jam recipe

Some like it hot – and – some – sweat when the heat is on….

Oh how I am showing my age now! Robert Palmer straight out of the 80’s!

So keeping with the retro theme, I have a retro recipe, and old fashioned Chilli Jam.

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With all this rain and humidity, lately my garden has been producing vast quantities of both tomatoes and chilli. I tend to eat about a punnet per day of cherry tomatoes and I am not even coming close to making a dent in the stock of tomatoes I have in the fridge. I decided that if was going to make use of all this abundant fruit I would need to do some preserving. Mr GG is not a fan of tomatoes at all so I didn’t tell him this chilli jam was made with tomatoes, lucky because he loves it! He has been adding it to his sandwiches everyday!

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The recipe does have a bit of warmth to it, but the extra medium heat chillies just give a depth of flavour to the chilli without adding any more heat.

You could also use this chilli for your next BBQ on a nice rare steak.  YUMMY!

Anyway, I hope you enjoy this recipe, it is one just like nana would make J. If you have anymore suggestions of ways to use up tomatoes I would love to hear them all.

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Ingredients:

1 lg onion (sliced)

1 habanero chilli

3 or 4 med heat chilli’s

24 cherry tomatoes

1 tbs olive oil

3 tbs balsamic vinegar

2 tsp sugar

1 tsp salt

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Method:

Heat the oil in a saucepan, and add the onion along with the sugar.

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Cook on a low heat for 10 minutes until starting to soften.

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Finely chop the chilli’s, and add to the pan along with the balsamic vinegar.

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Cook for a further 5 minutes over the same low heat.

Cut the tomatoes in half and add to the pan along with the salt.

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Stir, cover and cook gently, on a low heat, for about 20 minutes.

When the tomatoes start to collapse use a stick blender to roughly chop the jam mixture.

The jam can be served hot or cold.

The recipe will make about 4 jars of chilli jam and it will keep in the fridge for about a month.

So tell me readers, do you have a favourite family recipe for a relish, chutney, jam or marmalade? Are you like me and love having these tasty spreads in the fridge to liven up a meal or sandwich?

I have given a jar of my chilli jam to a friend so I will be waiting for her feedback on the site.

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