Tomato chilli jam

Gorgeous with cheese of any kind, cold meats, in sausage sandwiches, smeared in to the pastry when making sausage rolls – or even add a dollop in to your Sunday gravy. This is a sweet and savoury favourite and will last for a good few weeks in the fridge (if it’s not been eaten before then!)

The inspiration came when we decided to grow some tomatoes one year and ended up with way too many to eat. A search through the recipe books came up with a Tamsin Day-lewis chilli jam recipe which I’ve since tweaked and simplified over the years. Add a little more chilli if you like things ‘hot’.


1ib tomatoes (can be any kind of tomato but sweet & cherry are the best!)

5 small cloves of garlic

3 thumbs of fresh ginger, peeled and roughly chopped

1 fresh whole red chilli

40ml thai fish sauce

1lb unrefined golden caster sugar

150ml red wine vinegar

– makes two large jars-


1. Blend half of the tomatoes (seeds, skins and all!), the chili, garlic, ginger and fish sauce to a fine puree.

2. Place the puree, sugar and vinegar into a large deep saucepan and bring to the boil slowly.

3. Once boiling, turn the heat down to a gentle simmer and chop the rest of the tomatoes roughly. Add to the saucepan with the rest of the ingredients and leave to simmer for around an hour and a half. Stir every 15/20 minutes and skim off any foam that gathers on the top.

4. After an hour and a half the sauce with stiffen and get gloupy. Divide the mixture into two warmed glass jam jars and allow to cool for 20 minutes before popping into the fridge to cool.



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