Tomato Chilli Jam Recipe
This vibrant Tomato Chilli Jam is a perfect balance of sweet, tangy, and spicy flavors, ideal as a versatile condiment to elevate your meals. Made with fresh cherry tomatoes, red chillies, and a hint of lime zest, it’s a homemade preserve that adds a delicious kick to cheeses, breads, grilled meats, and more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 1 jar (about 300-350 ml) 1x
- Category: Condiment
- Method: Blending and boiling
- Cuisine: Fusion / Contemporary
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 medium shallot, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 3–4 long red chillies, roughly chopped (deseeded if you prefer less heat)
- 600 g cherry tomatoes (~1 ¼ lb)
- 1 lime, zest only (using a microplane)
Other Ingredients
- 1 ½ cups packed light brown sugar (315g / 11oz)
- ½ cup red wine vinegar (125ml)
Instructions
- Prepare the puree: Place the shallot, garlic, chilli, and half of the cherry tomatoes into a blender and blend to a smooth puree.
- Combine ingredients: Dice the remaining tomatoes into 6 or 8 pieces depending on size and add to a medium saucepan. Add the chilli-tomato puree, lime zest, brown sugar, and red wine vinegar, mixing well.
- Cook the jam: Heat the mixture over medium-high heat, stirring regularly to dissolve the sugar. Bring to a boil and continue boiling for 25-30 minutes until the temperature reaches approximately 105°C (220°F). Stir often in the last 10 minutes to prevent sticking, and especially frequently in the last 5 minutes. The jam is ready when it is thick, glossy, and jammy in consistency, leaving a clear space when you drag a spatula through it. Optionally, blend with an immersion blender for a smoother texture.
- Cool down: Remove the saucepan from heat and let the jam cool for 10 minutes, stirring occasionally to prevent solids from settling at the bottom.
- Jar and store: Transfer the jam into a warm sterilised preserving jar, seal tightly, and allow it to cool completely. Store in the refrigerator for up to 3 months. Once opened, consume within 1 month.
- Enjoy and share: Please take a moment to leave a comment and rating; your feedback is much appreciated and helpful!
Notes
- If you prefer less heat, deseed the chillies before blending.
- The jam thickens more as it cools, so don’t overcook it to a very stiff consistency on the stove.
- Use sterilised jars to ensure longer shelf life and safety.
- This jam pairs wonderfully with cheese boards, sandwiches, grilled meats, and as a glaze.
- Store in the refrigerator once opened and consume within one month.
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 80 kcal
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: Tomato chilli jam, spicy jam, homemade chilli jam, condiment recipe, sweet and spicy jam, cherry tomato preserve
Find it online: https://yumwithmia.com/tomato-chilli-jam-recipe/
