Apple, Tomato and Chilli Jam
Over a year ago
11,233 views
Ingredients
- 1 kg Cooking Apples
- 500 g Onions
- 500 ml Cider Vinegar
- 500g Granulated Sugar
- 2 Green Chillies
- 2 tbsp Mustard Seeds
- 2 tbsp Hot Chilli Sauce
- 1 Cinnamon Stick
- 10 Cloves
- 10 Black Peppercorns
- 1 Dried Red Chilli
- 500g Cherry Tomatoes
Accompaniment
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Description
Great for using end of season cooking apples and tomatoes. Very easy and very effective.
Method
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1
Peel, core and coursey chop the apple. Finely chop the onion, tomatoes (leave the skins on) and chilli. Transfer to a large saucepan or preserving pan.
Add the vinegar, sugar and mustard seeds. Stir.
Add the chilli sauce (I use De Bomb which measures 273,000 on the scoville scale!).
Put the cinnamon stick broken into four, the cloves, peppercorns and dried red chilli in a muslin bag and add to the pan.
Bring to a boil, stir and then simmer uncovered for 2 hours or until the preserve has the consistancy of jam (no liquid left).
Transfer to sterile jars and leave to settle for three months minimum to allow flavour to develop and the vinegar to subside.
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