TOMATO AND CHILI JAM
There is a café in Bath called Jika Jika that serves a breakfast burrito that can stand up to even the most tenacious hangover – I know, I’ve tested it on many an occasion.
This burrito is made using the most delicious tomato jam I’ve ever tasted. I don’t know if they make it there or if they buy it, but it is wonderful. Sweeter than a salsa but less vinegary than a chutney it’s almost like a mildly spicy chunky ketchup. What ever it is I miss it and I need it back in my life!
This isn’t quite as good as the one from Jika Jika but for a first attempt it’s certainly not bad. I should imagine that the results will vary a bit depending upon the type of tomatoes that you use. I made mine with some quite large plum tomatoes simply because they were cheap but I think maybe next time I would be better off using cherry tomatoes to give a slightly deeper flavour.
This is, of course, a good way of using up those end-of-season fruits if you’re a bit of ‘Good Life’ grow-your-own type.
makes two small jars (about 800ml)
150g soft light brown sugar
1 large red chili
2 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp mustard seeds
1/2 tsp ground cumin
salt and pepper to taste (about 1/2 tsp each)
Dice the shallots and cut the tomatoes into smallish chunks. Finely chop the chili, leaving the seeds and membrane in if you like a little more heat, removing them if you want it milder.
Put all of the ingredients into a large, heavy based saucepan and mix well.
Bring to the boil over a moderate heat and let the mixture gently bubble away for an hour to an hour and a half, stirring occasionally to ensure that it doesn’t catch on the bottom of the pan.
Once it’s cooked you should have a syrupy, pulpy mush, which I realise doesn’t sound very appealing but it honestly is very tasty. Because this is the love-child of a relish, a chutney and a jam you don’t need to worry about it reaching a setting point.
Pour into sterilised jars, top with a wax disc and seal whilst it’s still warm.
As I’ve only just made my first batch I’m afraid I can’t really tell you how well this keeps but be sure to store it in the fridge once it’s been opened.
Enjoy as a condiment with everything; cheese, sausages, burgers, falafel, tofu, tacos, eggs, cold meats, pies…the possibilities are endless.