Chilli jam ploughman’s

200 kcal or lessbarbecue sauce recipefor a crowdhome made ketchupover an hourspicy ketchupspicy tomato jamsummer

Makes 500ml/18fl oz (about 2 small jars)



Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.

Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.