This recipe for “swicy” tomato and chilli jam uses most of the things I’ve got going on in the garden right now in August. The tomatoes and chillies are turning red, and I have dried a couple of lots of fennel seeds. With a few other store cupboard ingredients, you can create a batch of this sweet and spicy savoury jam. It goes really well with a punchy cheese board; use it as a glaze for your BBQ’d meats; or simply as a relish with your hot dog or burger.
Preserving the ‘swicy’ essence of summer
This jam is a brilliant way to use seasonal produce from the garden that is likely having a glut right now. I know that I’m picking way more tomatoes a day than my family can eat! And the chillies are all starting to turn red in the hot summer sunshine.
I’d suggest making a small batch first to test your ‘swicy-ness’ and the amount of chillies you want to add in.
What to do with your sweet and spicy tomato and chilli jam
This has to be one of the most versatile preserves I make in my kitchen. It’s brilliant with cheese – inside a cheese toastie or on the side of a cheeseboard. It makes a simple glaze for your barbecued meat; just mix with a little oil and baste it onto chicken wings or a pork chop, and you instantly create a beautifully caramelised layer. Or add a dollop straight into your hot dog or burger as a relish.
Other preserving recipes
If you’re looking for other ways to preserve summer produce from your garden, or a seasonal shop bargain, here are some other recipes you might want to try:
- Homemade Tomato ketchup
- Quick pickled red onion
- Courgette chutney with warm spices
- Spiced Bramley apple chutney
- Quick and tangy pickled courgettes
When stored in a cool, dry place in sterilised jars, this jam will keep for up to a year. Once opened, keep it in the fridge and consume it within 2-3 months.
This “swicy” jam is incredibly versatile. It pairs perfectly with a punchy cheeseboard or inside a grilled cheese toastie. You can also use it as a caramelised glaze for BBQ meats like chicken wings and pork chops, or dollop it straight onto hot dogs and burgers as a relish.
Absolutely. The heat comes from the 3 fresh red chillies. If you prefer a milder jam, make sure to remove the seeds before chopping. If you want it extra spicy, leave the seeds in or add even more chillies!
I would suggest making a smaller amount to test your levels of ‘swicy-ness’ before going ahead and making a full batch. That way, you’ll be sure you’re hitting the spice right. Either that, or make one slightly milder and one slightly hotter and people can decide for themselves!
“Swicy” Tomato and Chilli Jam
Equipment
- 1 heavy-bottomed pan
- 2 sterilised jam jars approximately 250ml each
Ingredients
- 2 tbsp olive oil
- 2 shallots large, finely diced
- 2 garlic cloves grated
- 1 tsp dried fennel seeds crushed
- 3 fresh red chillies leave the seeds if you want extra spicy and finely dice
- 800 g small ripe tomatoes tough cores removed and roughly chopped
- 250 g soft brown sugar
- 200 ml white wine vinegar
Instructions
- Heat a large, heavy-based saucepan over a medium-high heat and add in your fennel seeds – you want to dry fry them for 2-3 minutes until they are fragrant.
- Put the toasted fennel seeds in a pestle and mortar and lightly crush.
- Turn the heat down on the pan to medium, add the oil, and when hot, add the diced shallots. Cook until softened and translucent – around 6 minutes, stirring regularly.
- Stir in the grated garlic and ground fennel seeds, then cook for 2-3 minutes, until fragrant.
- Put the diced tomatoes, chillies, sugar and the vinegar in the pan and stir well. Bring to the boil and then turn the heat down to a simmer. Cook the jam for approximately an hour, stirring now and again with a wooden spoon to ensure it doesn't stick to the bottom.
- When the jam has thickened and the spoon leaves a trail through the mixture, it is ready. Using a ladle, pour the hot jam into your sterilised jam jars (I find it easier to use a funnel). Pop the lids on tight and leave the jam to cool completely.
- Stored in a cool, dry place, the jam will keep for up to a year. Once opened, store in the fridge and use within 2-3 months.
Notes
- If you want to ‘turn up the heat’ feel free to add in more red chillies. If you prefer a milder jam, make sure to remove the seeds before chopping. If you want it extra spicy, leave the seeds in or add even more chillies!
- I would suggest making a smaller amount of the recipe to test your levels of ‘swicy-ness’ before going ahead and making a big batch.