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.

Method

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