Microwave Chilli Tomato Jam

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Microwave Chilli Tomato Jam

 

 

3 red birdseye chillies, chopped

2 large red banana chillies, chopped

1 small onion, chopped

2 garlic cloves, roughly chopped

8 tsp tap water

1/2 tsp salt

2 tomatoes, seeds removed, diced

1 cup white sugar

1/4 cup cider vinegar

 

 

1. Place chillies, onion, garlic, water and salt in food processor.

Process until finely chopped. Transfer to a large (3 litre/quart)

heatproof, microwave-safe bowl. Add tomatoes, sugar and vinegar, stir

to combine.

 

2. Microwave, uncovered for 2 to 3 minutes on High. Stir to dissolve

the sugar

 

3. Cook, uncovered for a further 15 minutes on High, stirring every 5

minutes or until thick and pulpy.

 

4. Pour hot jam into hot sterilized jars. Turn upside down for 2

minutes, then turn upright.

 

5. Once opened, the chilli jam will keep for 6 weeks stored in the fridge.

 

 

 

TIP: To reduce the heat, remove the seeds from the small birdseye

chillies and discard them before processing in step 1.