Tomato Chilli (Chile) Jam

Recipe by Leggy Peggy
READY IN: 35mins
SERVES: 20
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
  • Add onion and stir for about 30 seconds, then add all other ingredients.
  • Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
  • When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
  • Bottle and store in the fridge. Use within two weeks. I find it improves with age.
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