Spiced Tomato and Stone Fruit Jam

How to make Spiced Tomato and Stone Fruit Jam

Prep Time: 10 minutes        |        Cook Time: 1 hour        |        Makes: 4 cups

Ingredients

• 2 tbsp The Olive Tree olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp Stonemill chilli flakes
• 500g ripe tomatoes, chopped
• 1kg nectarines or peaches, stoned and chopped
• 1 cup White Mill caster sugar
• 2 tbsp Oh So Natural Organic apple cider vinegar
• 1 tsp Stonemill ground cinnamon
• Stonemill sea salt and cracked pepper, to taste
• ¼ cup basil leaves, chopped

Method

1. Heat oil in a medium-sized saucepan to medium-high heat. Add onion and garlic and cook for 2 minutes until softened. Add chilli flakes, tomatoes, nectarines, sugar, vinegar, cinnamon, salt, pepper and basil leaves.
2. Bring to the boil. Once boiling, reduce heat and simmer for 1 hour until jammy and thick.
3. Transfer the warm tomato jam into sterilised jars, seal tightly, and let them cool completely before storing in the refrigerator. The jam will thicken further as it cools and can be kept for several weeks.
4. Serve with crusty bread and vintage/mature cheese wedges.

Note: To make the crusty bread slices, cut a Billie’s Bakehouse bread stick into 1cm thick slices. Lay in a single later onto an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper. Bake in a preheated oven at 180°C for 10-12 minutes until golden and crispy. Serve with jam and cheese.

Crusty bread slices will keep in a sealed, airtight container for 3 days.