This savoury breakfast jam is such a treat with eggs. It cuts through the richness of scrambled or poached eggs, and transforms a simple meal into something more. It can also accompany other favourites of mine – including corn and zucchini fritters (served with bacon and avocado for a breakfast treat), or a bacon and egg roll. However you choose to use it, it is sure to become a staple in your fridge.
+ 1 brown onion, finely chopped
+ 1 red chilli, seeds removed, finely chopped
+ 1 1/2 cups caster sugar
+ 1/4 cup (60 ml) lemon juice (around half a large, juicy lemon)
+ 2 cups (500 ml) tomato juice
+ 1/2 cup finely chopped flat-leaf parsley
If using fresh tomatoes, cut a small cross in the base of each tomato. Place tomatoes in a large heatproof bowl. Cover with boiling water for 30 seconds, drain and remove skins. Place tomatoes in a food processor. Pulse to crush, but do not puree.
Transfer your tomato mixture to a large saucepan and bring to the boil. Simmer over medium heat for 10 minutes or until thickened. Add the onion, chilli and sugar. Stir until sugar dissolves. Stir in lemon juice and tomato juice, and bring to a simmer. Cook over low heat, stirring occasionally for 35 minutes or until thickened.
Skim any excess foam from the surface and discard. Allow to cool slightly, before stirring in the parsley. Season to taste with salt and pepper. Chill for at least eight hours before using.
Store in sterilised jars in fridge, for up to a month.
Original recipe sourced from the Family Archives.