Kumato® Chilli Jam

Ingredients

• 500g 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
• 1 3/4 cup white sugar
• 1/2 cup red wine vinegar
• 1/2 cup port
• 1 cup water

Method

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.