Burnt Tomato & Chilli Jam

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.