Tomato and chilli jam is one of my all time favorite fridge staples. I’ve made so many versions over the years I’ve pretty much lost count. The latest has certainly got my attention. This one is made of fresh tomatoes and has the curious addition of star anise giving it a surprising depth and Asian feel. It’s a beautiful bright red , thanks to the fresh tomatoes and is very much a ‘jam’ as opposed to sauce. I use it randomly, it’s just a great little party trick to pull out of the fridge to transform a rather dull lunch or cheese sandwich. In the most extraordinary of circumstances it has even been known to grace our breakfast table to add a little spice to my avocado and egg creations (that’s the food hangover from Istanbul I just can’t kick). I really love it and with the sun shining and bathing my little London world in glorious rays I can’t help dreaming of summer and thinking this is the perfect bbq condiment for 2016 !
Tomato and Chilli Jam
500gms organic tomatoes chopped into dice
2 star anise
2 cardommon pods crushed
1 red chilli finely sliced
2 garlic cloves finely sliced
3cm piece of fresh ginger finely sliced
130gm white sugar
100ml cider or white wine vinegar
- Put all the ingredients into a heavy based saucepan and stir. Bring to the boil and simmer for approximately 45 minutes – 1 hour until the jam has thickened and holds its shape.
- Pour into a sterilised jar, remove the star anise and keep in the fridge.