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Roasted Tomato and Basil Chili Jam (sugar free)

Tomato Chilli Jam

Tomato Chilli Jam



I’ve had it in mind to try some pickle or chutney with a sugar alternative for a while since I do love the hit of flavour they bring. I wasn’t sure however, that

using a sugar alternative would work very well.

Then I saw a recipe for Tomato Jam on an inspiring blog that I love, (thank you Chef Mimi) and I thought I’d see if I could adapt it.

The result was delicious and full flavoured – tangy and sweet with a little kick from the chilli. The only difference I think using a sweetener brings is that the consistency is slightly less sticky than I would expect from a jam.

I served it with some Rosemary, Onion and Paprika Skillet Bread (gluten free) and some mature cheddar cheese. Delish!

Roasted Tomato and Basil Chili Jam (sugar free)

Ingredients:

  • 200g Cherry plum tomatoes, halved
  • 1 green apple, peeled, cored and diced
  • 1 small onion, diced
  • 1 tbs olive oil
  • 1 tbs fresh basil, finely chopped
  • 4 tbs sweetener (I used xylitol)
  • 1 teaspoon salt
  • 0.5 tsp chili powder
  • 60 mls apple cider vinegar
  • Juice of 1 lemon
  • freshly ground black pepper

Directions:

  1. Heat oven to 200C and line a baking sheet
  2. Arrange the tomato halves, cut side up on the baking sheet, drizzle with oil, season, and scatter over the chopped basil
  3. Roast for 15 minutes
  4. Place the roasted tomatoes, the apple, onion, sweetener, salt and chilli powder into a large enamel pot over a meduim heat
  5. Cover, and bring to a simmer
  6. Turn to a low heat and cook slowly for 2 hours over low heat until almost all of the liquid has evaporated.
  7. Add the apple cider vinegar and cook for another 5 minutes, and then stir in the lemon juice.
  8. Using a hand held blender, blitz to the texture you desire
  9. Leave to cool, and serve with your favourite bread and cheese

NB. (This made enough for 3 x 150ml pots)

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3 comments on “Roasted Tomato and Basil Chili Jam (sugar free)

  1. Pingback: Spinach and Potato Pakora with Tomato Jam and Coriander Chutney | Tolu's Kitchen

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