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Recipe

Kumato® Chilli Jam

4
Serves
50 MINS
Prep Time
60 MINS
Cook Time
10
Ingredients
Ingredients
Method
  • 500 grams Kumato® Tomatoes, halved and seeds removed
  • 3 large red banana chillies, seeds and membrane removed, roughly chopped
  • 5 birdseye chillies, seeds in, roughly chopped
  • 1 small red onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 13/4 cup white sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup port
  • 1 cup water
  1. Combine the chillies, onion and garlic in a food processor. Process until very finely chopped. Transfer to a medium, heavy-based saucepan.
  2. Add the kumatos, salt, sugar, vinegar, port and water. Stir over medium heat for 6-8 minutes or until the sugar has dissolved. Increase the heat to medium-high and boil gently for 40-45 minutes until thick and jam-like. Spoon into a sterilised jars, seal and allow to cool.
  Tip: The kumato chilli jam will keep for 4 months in the fridge. Use on sandwiches, pizzas, ploughmans lunch, or serve in a bowl on a cheese board or antipasto plate.