Fennel and Tomato Jam

There has been some gorgeous fennel coming in to my restaurant as of late. Usually we turn it into a fennel slaw but I wanted to do something different with one delivery so made this savoury jam. Really yummy in sandwiches or on cheese on toast.

Ingredients

4 bulbs fennel, fronds and core removed

6 tomatoes

3 inch piece of ginger

3 fresh red chillies

4 shallots

6 cloves garlic

500ml red wine vinegar

300g demerara sugar

salt and pepper

5 tbsp olive oil

Directions

Finely slice the fennel. I did this by hand because I like a chunky texture, but you could do it in a food processor if you like things smooth.

Puree the rest of the ingredients in a food processor.

Put a large heavy bottomed saucepan over medium heat, add the olive oil and fennel. Cook for about 5 minutes until it has sweated down but don’t let it colour.

Add the rest of the ingredients and cook for about 30 minutes, stirring frequently so it doesn’t catch. Season with salt and pepper. Store in sterilised jars.

 

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