Nici Wickes: Tamarillo & chilli jam
Saturday Morning with Jack Tame · Newstalk ZB
July 23, 20216m 3s
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Show Notes
Sweet and spicy, this is the perfect accompaniment to roast pork or to have with cheese and crackers.
Makes 2 small jars 10 medium tamarillos, skinned and roughly chopped 1 red pepper, sliced thinly
2 red chillies, deseeded and chopped or ¼ tsp chilli flakes 2 garlic cloves, peeled and crushed 2 cups sugar ½ cup apple cider vinegar 2 tbsps balsamic vinegar Squeeze lemon juice ½ tsp salt
Bring all ingredients to a boil and stir until sugar is dissolved. Reduce heat and simmer for 40-60 minutes or until mixture thickens and becomes syrupy. Test a cooled teaspoonful for heat and add more chilli if you want it hotter.
Spoon into warmed, sterilized jars and place lids on.
LISTEN ABOVE
Makes 2 small jars 10 medium tamarillos, skinned and roughly chopped 1 red pepper, sliced thinly
2 red chillies, deseeded and chopped or ¼ tsp chilli flakes 2 garlic cloves, peeled and crushed 2 cups sugar ½ cup apple cider vinegar 2 tbsps balsamic vinegar Squeeze lemon juice ½ tsp salt
Bring all ingredients to a boil and stir until sugar is dissolved. Reduce heat and simmer for 40-60 minutes or until mixture thickens and becomes syrupy. Test a cooled teaspoonful for heat and add more chilli if you want it hotter.
Spoon into warmed, sterilized jars and place lids on.
LISTEN ABOVE
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