Tomato chilli jam is a beloved, spicy-sweet condiment perfect for a wide range of pairings: on cheese on toast, quesadillas, avocado toast, cheese platters, or stirred into bolognese or stew. The recipe yields a glossy, jammy preserve infused with warming ginger, cinnamon, and a touch of heat from chilli. This jam has fans worldwide and keeps for up to 12 months shelf-stable, or 6 months refrigerated. The method is simple and adaptable, producing a condiment that enhances savory dishes and celebrates the tomato harvest.
Ingredients 8
2 kg tomatoes, finely chopped
660 g white sugar
120 ml lemon juice
2 tsp ginger, freshly grated
1 tsp ground cinnamon
1⁄2 tsp ground cloves
1 tbsp salt
1 tbsp red chilli flakes
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Method 2
Combine the , , , freshly grated , , , , and in a large, non-reactive pot. Bring to the boil, then reduce the heat and simmer, stirring regularly, until the mixture reduces to a sticky, jammy consistency. This will take between 1–1 1/2 hours, depending on the temperature.
When the jam has cooked down, remove from the heat and fill into jars, leaving 2 cm (3/4 in) head space at the top of the jars. Wipe the rims and put on the lids. Process the jars in a boiling water bath to make them shelf-stable for 12 months, or just keep the jars in the fridge for 6 months.
