Tomato chilli jam

This savoury jam packs a punch, and is definitely a step up from your regular tomato sauce.

2 cups (500ml)

15m

4h

Ingredients

  • 1 red capsicum, seeded, finely chopped
  • 500g tomatoes, chopped
  • 60g (about 3) long red chillies, finely chopped
  • 4 garlic cloves, crushed
  • 1 1/2 cups (330g) caster sugar
  • 1/2 cup (125ml) apple cider vinegar
  • 1/4 cup (60ml) lemon juice
  • 2 tsp salt
  • 2 thyme sprigs

Method

STEP 1

Place the capsicum, tomato, chilli, garlic, sugar, vinegar, lemon juice, salt and thyme in a slow cooker. Cover and cook on high for 2 1/2 hours.

STEP 2

Stir the mixture. Partially uncover and cook for 1 1/2 hours or until mixture thickens and is a syrupy consistency.

STEP 3

Use tongs to carefully remove the thyme and discard. Divide the jam among airtight jars. Seal and set aside to cool completely. Store in the fridge for up to 2 weeks.

Swap me To reduce the heat, omit the chillies or seed them before cooking.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.