Cumin, Fennel and Chilli Sundried Tomato Jam Recipe
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of sundried tomatoes, chopped and oil reserved
fresh thyme leaves
of fennel seeds, lightly toasted
of cumin seeds, lightly toasted
chilli olive oil (recipe here)
chicken or vegetable stock
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.
You must like the sweetness of sweet potato, and the chilli flavour that tempers it. I'd even be tempted to leave out one tin of chopped tomatoes in future, and add it for a second chunky setting for a more lumpy style soup, but I don't yet know if that would take my ingredients below the minimum line
I've been feasting on reduced fish and fresh fruit. The stress also meant little time for fun so when it came to the end of the week when all I wanted to do was collapse, I felt compelled to go out and 'live it large' so I wouldn't have absolutely nothing to report from this week