Tomato Chilli Jam

Tomato Chilli Jam

By 10 February, 2020

This glossy, gooey jam is great on sandwiches, burgers,  served as an accompaniment to leg ham or on a cheese platter.  It will keep several months in the refrigerator. The tomato is a fruit vegetable which accounts for its versatility.

  • Prep Time : 20 minutes
  • Cook Time : 1h 30 min
  • Yield : 300ml



Wash the tomatoes.  Using a small sharp paring knife, cut an "X" in the bottom of each tomato. Bring a medium saucepan of water to the boil and drop in the tomatoes, 2- 3 at a time.  Boil for 30-40 seconds.  Using tongs or a slotted spoon, remove tomatoes to a bowl of iced water.  Leave in water for about a minute, then remove and slip off the skins.
Cut tomatoes into smaller pieces and weigh them. Add to the tomatoes half their weight in sugar.  Place tomatoes in a non-corrosive bowl and leave to macerate overnight with the sugar, chillies, vinegar, ginger, cumin, lime juice and zest.  
Next day, place the mixture in a heavy-bottomed pan over low heat and cook until thick, glossy and dark, stirring occasionally to prevent sticking, about 1 1/2 - 2 hours. When the jam has reached setting point, spoon into a sterile jar or jars, seal and leave to cool.

Tip: to test for setting point, place a saucer in the freezer. When it is cold, put a teaspoon of the jam mixture onto it - if it wrinkles when you push it with your finger, it is set.










Briefly blanch the tomatoes in salted boiling water (30 seconds).  Remove with a slotted spoon to a bowl of cold water.

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