August 9, 2013 by Dewi
Great to have in the cupboard, even better to have on a sandwich.
Chutneys and jams are great things to have stored the cupboard, and they have so many uses! They can completely transform a ham sandwich or a sausage bap, and of course go perfectly with your cheese and crackers. This jam is made with chilli, red onion, garlic and cinnamon, and it is delicious! And so easy to make. There’s a great sense of satisfaction when you pop open the jar and know that you made that. Then of course, there’s the satisfaction that comes with the eating! You can make the jam as hot or as mild as you like, just adjust the quantity of chilli.
So as I said above, this is easy to make. The effort is pretty minimal and the hob does most of the work as the ingredients bubble down into an oozy, sweet and sticky lava like jam. Try making this and you’ll wonder why you ever bothered to buy the jarred stuff. It’ll keep in a dark cupboard for a few months, but once opened will need to be kept in the fridge.
Makes 1 x 250g jar
- 2 large red onions, finely chopped
- 2-4 chillies (or more, if you’re brave!) deseeded and finely chopped
- 1 clove garlic, finely chopped
- 75g caster sugar
- 80ml red wine vinegar (I used Verrini Munari Rosso)
- 1 bay leaf
- 1 tsp tomato purée
- Pinch of cinnamon
Place a saucepan over a medium-low heat and add a splash of olive oil.
Add the onions and sweat them for about 10 minutes, until softened.
Then put in the garlic and chilli and cook for a further 5 minutes.
Now add the cinnamon and cook out for a minute or so.
Stir in the tomato purée, add the bay leaf and continue to cook for a further minute.
Add the sugar and the vinegar and season well with salt and pepper.
Turn the heat down to low and leave to bubble away gently for 40-45 minutes. It should be sticky and jammy (Erm, duh!).
Spoon into a warm sterile jar and try to leave it for a few days before opening, for the flavour to intensify. This is the most difficult part of the whole process! Once opened, keep in the fridge.