Cumin, Fennel and Chilli Sundried Tomato Jam Recipe

Cumin, Fennel and Chilli Sundried Tomato Jam Recipe

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 Jar of sundried tomatoes, chopped and oil reserved
  • 1 shallot, finely chopped
  • 2 tbsp brown sugar
  • 1 garlic clove, crushed
  • 1 tbsp fresh thyme leaves
  • 1/2 tbsp of fennel seeds, lightly toasted
  • 1/2 tbsp of cumin seeds, lightly toasted
  • 1 tsp chilli flakes
  • 1 tbsp chilli olive oil (recipe here)
  • 150 ml chicken or vegetable stock
  • 50 ml red wine vinegar


    Place a medium saucepan over a medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, chilli oil, shallot, and garlic. Stir and cook until the shallot is soft and beginning to brown at the edges, about 5 to 7 minutes.
    Add the sugar, vinegar, water, stock, thyme, fennel, cumin, chilli flakes and seasoning (if required). Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes stirring occasionally.
    Remove the lid and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 8 to 10 minutes. Remove from the heat and set aside.
    Once cooled spoon into sterilised jars or serve.


Log in or Register to write a comment.