Camembert Mushroom

with Cherry Tomato and Ginger Jam

Tomato Ginger Jam


  • 1 Tbsp Coconut oil
  • 450g Cherry Tomatoes
  • 3 Tbsp Xylitol
  • 1 tsp Chili Flakes
  • 1 Tbsp Ginger (freshly grated)
  • Sea salt and Black Pepper

Braaiing Instructions

  • Make a medium fire.
  • Melt the Coconut oil in a saucepan and then add the rest of the ingredients. Stir just enough to coat the Tomatoes with the spices. Simmer, without stirring, for 7 – 10 minutes) or until the tomatoes start to ooze.

Pro Tip: DO NOT STIR! The whole tomatoes look and taste awesome.

  • Reduce the heat and gently simmer until the syrup reduces to a thicker and darker color.
  • Remove from the heat and place a lid on top to retain the heat. Once it has reached room temperature it can be bottled and kept in the refrigerator.  
  • Finally use as garnish on the Fried Camembert & Mushroom.


This goes well with:

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