This Tomato Chilli Jam is really delicious and easy to make at home, it’s ideal to make when you have a glut of tomatoes or when you can buy them cheaply.
You can also make it with a mixture of fresh and tinned tomatoes making it really economical. It’s sweet and spicy and packs a chilli punch. Serve it with cold meats and cheeses or add to sauces and recipes for an extra kick!
How to make Tomato Chilli Jam
I had a little taste and, oh boy is it hot when it’s first made, but it matures nicely to a more manageable heat level. I had to hide it from my husband as he would put it on everything and it would soon be gone.
The Tomato Chilli Jam recipe made two Kilner jars and a small jar from this quantity. I may try and make it again using only tinned tomatoes,
I’ve made tomato chutney with tinned tomatoes before and you get a brilliant colour and as you are cooking the tomatoes anyway there is no real difference in taste although the fresh toms give a bit more texture.
If you like the Tomato Chilli Jam you are also going to love my Pineapple Chilli Jam, This was the result of a buy one get one free pineapple deal that left me wondering what to do with the extra pineapple.
Sweet Cucumber Relish
More Spicy Chilli preserves
Mango Date and Chilli Chutney – Kavey Eats
The Best Chilli Sauce you will ever taste – Tin & Thyme
Hot Chilli & Ginger Pickle – Kavey Eats
Beetroot & Chilli Ketchup – The Veg Space
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Tomato Chilli Jam
Ingredients
- 1.8 kg very ripe tomatoes I used two tins of plum tomatoes and 2lb of ripe tomatoes
- 4 red chillies with their seeds
- 2 green chillies with their seeds
- 10 fat garlic cloves
- 5 thumbs of fresh root ginger peeled and roughly chopped
- 80 ml Thai fish sauce
- 675 grams unrefined golden caster sugar
- 200 ml red wine vinegar
Instructions
- Chop the whole fresh tomatoes into small dice and set aside. Put the tinned tomatoes into the food processor with the chillies and their seeds, garlic, ginger and fish sauce and blitz into a fine puree.
- Spoon 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 up to 1 1/2 hours, 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 - as it reduces and the pectin in the tomatoes takes effect
- When the mixture seems thick to the stir of a wooden spoon, decant it into warm, sterilised jars and seal.
Karen S Booth says
My favourite combination and one that we all love with cheese!
I love the way you staged your photos, it looks so farmer-ish!
Karen
Rebecca from Chow and Chatter says
oh wow love this great recipe Janice 🙂 thanks for the great advice on enjoying the little guy
hugs Rebecca
Chele says
My sis in law would love this. I'll have to book mark the recipe myself so I can make it for part of her Christmas present ;0)
Choclette says
You're right, it's more of a relish than a jam, but it sounds delicious. I make chilli sauce every year, but haven't tried this. Hope you manage to keep it to maturity 😉
Jacqueline says
Hey Janice, if you every have trouble finding the new bookmarked recipes you can click on the photo on my side bar and it will take you to the announcement page. Here is the link. I only have two entries so far, I wonder if other people are having problems.
Jan says
Loving the thought of tomato chilli jam!
Francesca says
I am sure I am being really stupid but I don't understand this bookmarking thing at all. Do we just add any recipe we like. Is there no theme? And then what happens? Love the Chilli Jam by the way.
Francesca says
Thanks for the reply. I have got so many bookmarked recipes, I don't know where to start. Sounds great!
Lynds says
This looks amazing!! I am definitely going to give this one a go as I have lots of chillies needing used from my chilli plants!Can't wait!
All That I'm Eating says
I've had tomato jam and chilli jam but tomato and chilli jam sounds and looks like the best of both worlds!
Phil in the Kitchen says
I've been making a similar jam (well, it's not really a jam) for a few years now and I can't get enough of it. Stirring it into roasted veg couscous is becoming close to an addiction.
Nice pictures – I think I'd better go make some more.
Jacqueline says
Oh and nice! Although I am woosey with the hot stuff!
Susan's blog says
This would be a lovely contender for my #homemadewellpreserved challenge if you fancy linking up or joining in? http://notjustanyoldbaking.blogspot.com/2011/09/home-made-and-well-preserved.html
Shana says
What a great combination!looks so delicious!
Muriel says
I made this chilli jam yesterday but it’s turned out very runny is this normal for this type of jam if not how do I remedy it
Janice Pattie says
I don’t think it should be runny Muriel, soft but not runny. Perhaps, it might need a bit more cooking?
Julieanne says
Looks a great recipe, do you have to use clip top Kilner jars.. I have the two piece Kilner jars ( the lid is in two parts ) would these be okay.
Janice Pattie says
Hi Julieanne, I use all kinds of jars, clip top, two part and old jam jars with screw top lids. As long as they are properly sterilised and sealed tightly it doesn’t really matter what kind of jar you use. I hope you enjoy the Tomato Chilli Jam, I need to make some more!