Name: Jam for the barbie
Cook time: 60 min
Total time: 60 min
Ingredients: 1/2 cup (75g) drained semi-dried tomatoes in oil, sliced thickly; 20 clove garlic, sliced thinly; 2 fresh long red chillies, sliced thinly; 1 cup (220g) caster (superfine) sugar; 1 cup (250ml) white vinegar; 1/2 teaspoon coarse cooking salt (kosher salt)

Ingredients

1/2 cup (75g) drained semi-dried tomatoes in oil, sliced thickly

20 clove garlic, sliced thinly

2 fresh long red chillies, sliced thinly

1 cup (220g) caster (superfine) sugar

1 cup (250ml) white vinegar

1/2 teaspoon coarse cooking salt (kosher salt)

Method

1.Combine tomato, garlic, chilli, sugar and vinegar in medium saucepan; stir over high heat, without boiling, until sugar dissolves.

2.Simmer, uncovered, over low heat for about 30 minutes or until garlic softens and the sauce is thick.

3.Remove from heat; stir in salt.

4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

5.Store in a cool, dark place for at least one week before opening.

Refrigerate after opening; jam will keep refrigerated for several months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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