Tomato and chilli jam

Try this piquant jam with a kick from Tamasin Day-Lewis. A real favourite with cheeses or as a delicious dip served with crackers
By Tamasin Day-Lewis
Tomato and chilli jam
  • Rating:
  • Serves: makes 1 litre
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium



  • 500 g very ripe tomatoes
  • 4 cloves garlic, peeled
  • 4 red chillies
  • 2 tsp finely chopped ginger
  • 30 ml fish sauce
  • 300 g golden caster sugar
  • 100 ml red wine vinegar


1. Dice half the quantity of tomatoes.

2. Blend the whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a pureƩ consistency.

2. Pour the mixture into a deep heavy-based pan together with the sugar and vinegar. Bring to the boil and slowly stir.

3. Once the mixture has reached boiling point, reduce to a simmer and add the remaining diced tomatoes.

4. Skim off any scum that forms with a metal spoon and cook for 30 -40 minutes, stirring from time to time to prevent sticking.

5. Pour the mixture into a warmed sterilised jar. Seal while still warm and label the jars when cold. Alternatively pour on a glass serving dish and allow to cool before serving.

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