Name: Burnt Tomato & Chilli Jam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes about 455 ml/16 fl oz/scant 2 cups
Cuisine: Morocco
Ingredients: ¼ tsp ground cinnamon; sea salt and freshly ground black pepper; 1 kg/2 lb 4 oz tomatoes, quartered; ½ tsp coriander seeds; 1 tbsp clear honey; 2 tbsp olive oil; 2 red chillies, deseeded (optional) and thinly sliced; 5 fat garlic cloves, crushed with the blade of a knife; 1 small red onion, sliced into 5mm/¼in rings; 5 cm/2 in piece of root ginger, peeled and roughly chopped

Preparation info

Makes about
455 ml

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Here’s my take on this sweet and savoury speciality from the city of Marrakesh, which makes for a very versatile accompaniment to plenty of dishes, including Shipwrecked Potato Boats and Artichokes with Couscous, along with cheese and an array of tagines, flatbreads, fries and so on. I make it in big batches because it’s great to have extra on hand; I’ve witnessed, in bewilderment, a friend shovel it down by the spoonful.