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

Serves
2 cups (500ml)
Prep
15m
Cooking
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.