Chilli Jam
 | Ingredients * 1 kg ripe tomatoes, peeled, seeded and chopped * 1 onion, chopped * 2 cloves garlic, crushed * 2 teaspoons grated fresh ginger * 1/3 cup basil leaves, chopped * 1/2 cup red wine vinegar * 1/3 cup dry sherry * 2 birdseye chillies, seeded and chopped * 2/3 cup raw sugar |
Method Combine all ingredients in a large saucepan and bring to the boil, stirring to dissolve sugar. When boiling, reduce heat and simmer for 30 minutes or until thickened, stirring occasionally. Serve as part of a ploughman's lunch, with roasted meats, roasted vegetables or with a juicy steak or home made burger. Tips: Leftovers can be cooled, spooned into a jar, and refrigerated for up to 2 weeks. Flavour of jam develops with time, and is best made a day ahead, for optimum flavour enjoyment Chilli Jam is delicious served with roasted meats such as roast beef, pork or lamb, roasted vegetables, on burgers, or as part of a ploughman's lunch. Food 4 Life: Wednesday, 18th April 2007 | |
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