I followed the recipe as per Lisa's blog, however having Indian roots Ilove my spice so I added a red chilli pepper and a sprinkling of chilli powder to the tomatojam to make it Tomatochillijam
Add tomatoes and chilli purée. These chillies are perfect for cooking in jams and chutneys. In a food processor whizz the chillies,garlic, sweet chilli sauce and ginger until puréed
Add the cooled onions and peppers and top with slices of tomato. The chillijam I used is the brand 'Le Mesurier', I love their whole range of chutneys and relishes
Sweet ChilliJam is quick and easy to make and delicious with cheese and homemade bread. Warm through with a little rice vinegar and you have an easy sweet chilli dipping sauce
It’s just basically sugar, vinegar and chillies – a highly typical jam recipe. Use gloves when chopping the chillies – or better still a food processor – to avoid ‘chilli eye’ or burning in any other delicate area you might scratch
Scrape the mix into a heavy based pan or preserving pan and add the tomatoes, sugar and vinegar. Tip the peppers, chillies, ginger & garlic into a food processor and whizz until very finely chopped (I have to do this in batches as it won’t all fit in at once
Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. 1 tsp dried chilli flakes. 1 x 400g tin chopped tomatoes. 2 tbsp tomato purée
It did require a quick trip to John Lewis to purchase jam jars and a funnel, but apart from that tomatoes and bottle of balsamic vinegar where the only other things I needed to pick up, the rest I had in the cupboard
Although marmellata di peperoncino originally comes from Calabria, famous for its powerful chillies, I first tried this chillijam in a trattoria in Tuscany
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