Heat the oil in a large pot over medium heat. Add the onion and cook over medium heat for 15 minutes, stirring occasionally until soft. Next add the red pepper, garlic, chili and paprika to the pot, and cook for 15 minutes, stirring occasionally until the red pepper is soft. Add the tomato puree, sherry, vinegar, sugar and water and bring the mixture to a boil. Once brought to a boil, reduce the heat so the mixture is at a low simmer. Add the harisa, cumin and sea salt. Leave to cook at a low simmer for about 90-120 minutes, stirring occasionally. The jam will reduce in fluid and become thicker, with the red colour deepening. Give it a taste and add additional sea salt or harisa to your liking.
This is great served fresh and will keep in a sealed jar in the fridge for a few weeks. If you want to can it to be kept longer, prepare small jelly jars or medium sized jam jars by sterilizing and filling with boiling water. Sterilize the lids and rings at the same time. Empty the water out of the jars and fill each jar with the hot jam until 1/2″ below the top. Place the lid and ring on each jar. Process the jars in a hot water bath by placing the jars in a pot of boiling water so that the water covers the jars by an inch or so of water. Boil the jars for 10 minutes and then remove from the hot water bath and let cool.
This makes an excellent pairing with manchego, chorizo sausage, aged white cheddar or sliced avocado. We have really enjoyed it as a spread on crostinis with capers or a sliver of asiago on top, or as a spread on a roast chicken sandwich or a veggie sandwich with roasted eggplant, carmelized onions and avocado. It is also delicious with a grilled artichoke…Try it out and let us know what you pair it best with!
The HobbyistsCelebrating hobbies, obsessions, passions and the things that get you through (and distract you from) your work day.
- No public Twitter messages.