Ingredients
- 2 large red onions, finely chopped
- 2-4 chilies, deseeded and finely chopped
- 1 clove garlic, finely chopped
- 75g caster sugar
- 80ml red wine vinegar
- 1 bay leaf
- 1 tsp tomato purée
- Pinch of cinnamon
Red Onion and Chilli Jam
Method
- 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
- Add the garlic and chili 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 end up sticky and jammy
- Spoon into a warm sterile jar and try to leave it for a few days before opening, for the flavour to intensify
- Once opened, keep in the fridge
Comments
Thanks to Brydone Organic Growers for providing the red onions used in the demonstration at the market
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