Green Tomato Chilli Jam is a deliciously sweet and hot relish that’s easy to make. It’s the perfect way to use unripe green tomatoes and turn them into a preserve that adds spice to your meals and makes a great gift too!
Why make Green Tomato Chilli Jam?
I grow my own tomatoes in my greenhouse and there are always some tomatoes that just don’t quite ripen before the season ends. I hate food waste and although I often make Green Tomato & Apple Chutney, I wanted to try to make another type of preserve. If you don’t grow your own tomatoes you can often get them from friends or buy them from a tomato grower like The Tomato Stall.
How hot is Green Tomato Chilli Jam?
This recipe is medium hot. It’s quite difficult to describe the heat level but you can definitely feel the chilli without it taking away all the taste of the jam. The heat level will, of course, depend on the chillies that you use.
Can I make the Chilli Jam hotter or milder?
Yes, you can either add more chillies or use a hotter variety of chilli to make the Chilli Jam more fiery. If you want to make a milder Green Tomato Chilli Jam then reduce the number of chillies in the recipe. Most supermarkets have the heat level on the packaging.
What ingredients do I need for Green Tomato Chilli Jam?
Most of the ingredients for this delicious preserve are readily available in markets and supermarkets. You might not have Thail fish sauce in your larder do seek it out as it’s a key ingredient.
- green tomatoes fresh or frozen
- red chillies
- green chillies
- garlic cloves
- fresh root ginger
- Thai fish sauce
- sugar
- red wine vinegar
What are Green Tomatoes?
Green tomatoes are simply unripe tomatoes. They are firmer and have a tart flavour, they really are not good to eat uncooked. You can get specific varieties of heritage tomatoes that are green when they are ripe, but it’s the unripe green tomatoes that I use in this recipe
What kind of chillies should I use?
There are many varieties of chilli and different chillies are available in different parts of the world. I use both red and green chillies in this recipe and they are all of medium heat. If you want to find out about the different heat levels of different varieties then this guide will help you.
What is fresh ginger?
Fresh ginger root is available in most supermarkets as well as greengrocers and markets. Ginger root is a rhizome, a thick underground stem that sprouts roots and shoots. Ginger originates from south-east Asia and ginger is part of the same family as turmeric. The ginger roots that we buy are harvested from the plants which then continue to grow.
What is Thai Fish Sauce?
Thai Fish Sauce or Nam Pla as it is known in Thailand is made from a mixture of fish and salt that has been allowed to ferment for up to two years. Many fish sauces are made with anchovies but they can also be made from shrimp, krill, or mackerel.
What can I substitute for Thai Fish Sauce?
If you don’t have fish sauce then the nearest equivalent for this recipe is Worcestershire Sauce as this also contains anchovies. You can also buy vegetarian and vegan equivalents which are often made with seaweed.
What kind of sugar should I use?
I use granulated white sugar for this recipe there is no need to buy preserving sugar. Standard cane or British Sugar Beet sugar is perfect for this preserve and is also inexpensive. You can use caster or superfine sugar if you don’t have granulated sugar. I don’t recommend using brown sugar for this recipe.
I don’t have red wine vinegar what can I substitute?
Yes, you can substitute another type of vinegar. I recommend that you use a milder vinegar such as wine or cider vinegar rather than malt vinegar which is quite harsh in flavour. Non-brewed condiment that is sometimes sold as vinegar is not suitable for making preserves.
How much Green Tomato Chilli Jam does this recipe make?
This recipe makes approximately 4 x 380 ml (1lb) jam jars. The quantity may vary depending on how much the jam has reduced.
Can I make a larger quantity of this relish?
I do not recommend that you make a larger batch of this Chilli Jam. Because there is high sugar content and this means with a larger quantity, there is a danger that the jam will ‘catch’ on the bottom of the pan and burn.
How should I store Green Tomato Chilli Jam?
I store Green Tomato Chilli Jam in sealed sterilised lidded jars in a cool pantry for up to 9 months. After that time the quality will deteriorate a bit and the colour may fade but the jam will still be okay to eat. Once the jar is opened, store it in the fridge and eat within 3 weeks.
How do I sterilise jam jars?
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jam jars on a hot wash in the dishwasher.
Do I need to water bath the chilli jam?
No, as long as the jars are sterilised and sealed while the jam is hot, you don’t need to water bath this Chilli Jam.
Can I freeze Green Tomato Chilli Jam?
Yes, you can freeze it. However, unless you want to keep it for longer than 9 months, there is no real need. Cool the Tomato Chilli Jam as quickly as possible and store in sealed containers. Defrost in the fridge and use the defrosted jam within a week.
Vegetarian
The only ingredient not suitable for vegetarians is the Thai Fish Sauce. However, you can buy a vegetarian equivalent.
Gluten Free
There are no wheat products in Tomato Chilli Jam. Some Thai Fish Sauce is GF and some is not, so please check the label before using it.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Green Tomato Chilli Jam?
We love this chilli jam, I would put it on everything but try to make it last so I ration out the jars! Here are some ideas you can try:
- Serve on crackers with cheese and cold meats. it is particularly good with mild creamy cheeses such as Brie.
- Spread it on bread for sandwiches and toasted sandwiches with your favourite fillings.
- Top a salmon fillet with a teaspoon of Green Tomato Chilli Jam before grilling or baking in the oven.
- Green Tomato Chilli Jam is ideal to include in a stir-fry.
- Add a spoonful to a sauce or casserole for a little chilli heat and sweetness. It’s great if someone in your family doesn’t like chilli because those who do can add it to taste.
- Mix with mayonnaise and greek yogurt and serve as a dip.
- Give a jar of Green Tomato Chilli Jam as a gift.
More Chilli Jam Recipes
I love chilli jam it’s so tasty. You don’t just have to stick to Green Tomato Chilli Jam, here are another couple of recipes to add some variety to your table.
Tomato Chilli Jam is a sweet and spicy relish made with ripe red tomatoes with a medium chilli punch. It is super delicious with cold meats and cheese or add it to sauces and casseroles for an extra kick.
Pineapple Chilli Jam is a spicy relish with a similar combination of flavours to mango chutney. The pineapple and chillies combine so well with ginger and garlic and an unusual ‘secret’ ingredient.
PIN FOR LATER
Green Tomato Chilli Jam
Equipment
- 1 Large saucepan
- 1 Food Processor
- 1 Sharp knife
- 1 chopping board
- 1 wooden spoon
- 1 ladle or jug
- 1 jam funnel optional
- 4 glass jam jars with lids
Ingredients
- 1.5 kg (3.3 lb) green tomatoes fresh or frozen
- 4 (4) red chillies with their seeds
- 2 (2) green chillies with their seeds
- 10 (10) garlic cloves
- 50 grams (2 oz) fresh root ginger peeled and roughly chopped
- 80 millilitres (0.3 cups) Thai fish sauce
- 675 grams (3.5 cups) granulated sugar
- 200 millilitres (0.9 cups) red wine vinegar
Instructions
- 1.5 kg green tomatoesChop the whole fresh or frozen green tomatoes into small dice and set aside.
- 4 red chillies, 2 green chillies, 10 garlic clovesCut off the stems and roughly cut up the chillies. Remove the skin and roughly chop the ginger. Peel the garlic cloves.
- 80 millilitres Thai fish sauce, 50 grams fresh root gingerPut the fish sauce into the food processor with the chillies and their seeds, garlic and ginger and blitz into a fine puree.
- 675 grams granulated sugar, 200 millilitres red wine vinegarSpoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.
- Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced tomatoes.
- Skim off any foam that rises to the surface and cook gently for about 1 hour, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too, so that everything cooks evenly.
- The mixture thickens as it cooks when it seems looks thick enough and your wooden spoon leaves a clear trail through the mixture take it off the heat..
- Use a ladle or jug to pour it into warm, sterilised jars and seal.
Kacie Morgan says
I don’t think I’ve tried green, or unripe, tomatoes before, but I love the look of your jam. I’m a big chilli jam fan, so this would make for a lovely twist for me!
Janice Pattie says
I hope you enjoy it, we love it/
Choclette says
Hahaha, rationing out your green tomato chilli jam is just the sort of thing I have to resort to. Love the sound of this recipe and what a great way to use green tomatoes. Ours are only just now starting to ripen!
Janice Pattie says
Ha! I’m glad I’m not the only one. It is a compliment but I’d like to taste some of it myself!
Jenny Walters says
My husband would love this recipe. It looks absolutely gorgeous! I love all your in depth info too. Hope you’re keeping well Janice and enjoying the sunshine although I know we need the rain!
Janice Pattie says
Thanks Jenny, my husband loves this chilli jam and it’s perfect to add to the relishes for barbecues.
nancy says
I have so many green tomatoes since the garden hasn’t produced this year. This recipe is perfect to use them up!
Janice Pattie says
That’s exactly what this recipe is designed for. I hate to waste all those green tomatoes and this is so delicious.
Jo Keohane says
This looks wonderful and also crucially not too difficult to make! Thanks for posting – will give this one a go.
Janice Pattie says
Thanks, Jo. I don’t do difficult, I hope you enjoy making the chilli jam.
Chloe says
This sounds delicious and I’m shaping up to have plenty of green tomatoes to give this a whirl!
Sharon says
Made this yesterday with a mix of red and green tomatoes and chillies – also chucked in a couple of long red peppers – all from the garden. I was lazy and chopped the vegetables roughly in the food processor. It took about 2 hours to reach the right consistency (maybe I had it simmering too low) but it’s really delicious! Thank you for the recipe!
Janice Pattie says
Yay! I am so pleased you like the recipe. Sounds like you’ve made your own variation with the food processor which is great.
Sharon says
I have family members who don’t like big chunks! Added some to coleslaw dressing today to go with pulled pork – amazing 🙂
Janice Pattie says
It’s great to hear that you like the Green Tomato Chilli Jam. I love the idea of adding the dressing and it would be heavenly paired with pulled pork!