Sundried Tomato Jam

Makes 2 jars (400g approx.)
Sundried Tomato Jam
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  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 180g sundried tomato halves in oil, chopped
  • 30g sundried tomato halves – not in oil, chopped
  • 2 tsp grated fresh ginger
  • 2 sprigs rosemary, finely chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried chilli flakes
  • 6 basil leaves, shredded
  • 180g Siucra sure set jam sugar
  • 100ml red wine vinegar

Add the onions into a large saucepan with some oil and sauté for 7-10 minutes until soft. Add the garlic as well as the chopped sundried tomatoes.
Stir in the ginger, chopped rosemary, salt and pepper, dried chilli flakes, basil, Siucra sure set jam sugar and the red wine vinegar, bring to the boil then lower the heat, simmer uncovered, giving it a stir about every 5 minutes on a very low heat for about 20 minutes until soft, syrupy and thick.
Ladle it into sterilised jars, seal and label.
Store in the fridge.

Recipe supplied by Catherine Fulvio