Fennel, Cumin and Chilli Sundried Tomato Jam Re cipe
Ingredients
- 1 Jar of sundried tomatoes, chopped and oil
- 150 ml chicken or vegetable
- 1 tbsp chilli olive oil (recipe
- 1 chilli
- 1 tbsp of cumin seeds, lightly
- 1 tbsp of fennel seeds, lightly
- 1 tbsp fresh thyme
- 1 garlic clove,
- 2 tbsp brown
- 1 shallot, finely
- 50 ml red wine
Accompaniment
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Description
delicious with cheese air dried meats, I had it with homemade bread and finished off one of the jars!
Method
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1
Place a medium saucepan over a medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, chilli oil, shallot, and garlic. Stir and cook until the shallot is soft and beginning to brown at the edges, about 5 to 7 minutes.
Add the sugar, vinegar, water, stock, thyme, fennel, cumin, chilli flakes and seasoning (if required). Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes stirring occasionally.
Remove the lid and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 8 to 10 minutes. Remove from the heat and set aside.
Once cooled spoon into sterilised jars or serve.
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