Tomato Chilli Jam
1
piecesServes
10
minutesPreparation Time
1
hour Stove TopCooking Time
Ingredients
- 600 g ripe tomatoes, cored and coarsely chopped
- 1 cup (225 g) sugar
- 2 tbsp freshly squeezed lime juice
- 1 tbsp grated fresh or minced ginger
- 1 tsp McCormick Cumin Ground
- ¼ tsp McCormick Cinnamon Ground
- ⅛ tsp
- 2 tsp
- 1 tsp salt
Directions
- Combine all ingredients in a medium sized wide based saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam (approximately 1 hour).
- Transfer to a sterilised glass jar, seal while warm, allow to cool and refrigerate until ready to use; this will keep for up to a week.
Recipe Tip
• Use an excess of plums, when in season to make a spicy fruit jam. • To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C (130°C fan forced). Or run through a dishwasher on its hottest setting.
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