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.
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
- 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
- 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.