Recipe | Cherry tomato and chilli jam

Vicki created her boutique brand Taylor Boutique around 25 years ago, offering classic, timeless fashion to busy women, a philosophy that Vicki carries into the kitchen, too. For Vicki, when there is time to cook, it deserves to be special and memorable. Cherry tomatoes are Vicki’s preference to achieve the intense tomato flavour, which, along with the chilli and quality balsamic, ensure this is the perfect hot/sweet/sour condiment for summer barbecues.

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Preparation time: 10–15 minutes

Cooking time: 30–40 minutes

Makes: approx. 3 ½ cups

Ingredients

750–800 grams (4 x 200- gram packets) cherry tomatoes

3–5 fresh red chillies, deseeded if you wish, to reduce the heat level

grated rind and juice of 1 lemon

2 ¼ cups sugar (white or soft brown)

2 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

1 heaped teaspoon paprika

1 teaspoon chilli powder

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Method

If the cherry tomatoes are large, cut in half. Finely dice the chillies. Into a medium-sized saucepan, add the tomatoes, chillies, lemon rind and juice and bring slowly to the boil, pressing the tomatoes with a potato masher or the back of a spoon to help them break down.

Reduce the heat and add the sugar, vinegars, paprika and chilli powder and simmer for 30–40 minutes, stirring often to prevent the mixture from catching, until it has reduced by about half and is thick. Pour into hot, dry, sterilised jars. Cover with a clean cloth and leave to cool completely before sealing. Label for gifting.

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NZ fashion designer, Vicki Taylor

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