Burnt Tomato & Chilli Jam

Preparation info
  • Makes about

    455 ml

    • Difficulty


    • 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.