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Home » Recipes

Chilli and Tomato Jam

Published: Sep 11, 2023 · Modified: Dec 20, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chilli jam in jars with tomato and red chillis on wooden board
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This chilli and tomato jam recipe appeared in the June BBC Good Food magazine.   We do love a good savoury jam to serve with burgers, toasties and a cheeseboard...and this one doesn't disappoint...in fact it's quickly become a favourite!!

The balance of sweet, savoury and spice is just perfect.

If you've got chillies to use up, this is a great jam to make and give as a gift and it will keep well unopened for up to a year in a sterilised jar, in a cool dry place.

Tips

  • To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry.  Boil metal lids and rubber seals for 10 minutes, then leave to dry.
  • This chilli and tomato jam recipe is easily adapted if you want to make less or more.

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Chilli jam in jars with tomato and red chillis on wooden board
Chilli jam in jars with tomato and red chillis on wooden board

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How to make this Chilli and Tomato Jam

Ingredients

  • 2 tbsp olive oil
  • 2 banana shallots, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • 2 to 3 chillies of your choice, finely chopped (deseeded, if you prefer less heat)
  • 800g cherry tomatoes, halved
  • 275g soft light brown sugar
  • 250ml white wine vinegar

Instructions

  1. Heat the oil in a large saucepan over a medium heat and cook the shallots for 5 to 6 minutes until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2 to 3 minutes until fragrant.
  2. Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a fast simmer and cook for 45 minutes to 1 hour, or until the mixture has thickened and become sticky, and a spatula or wooden spoon leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (or 2 or 3 smaller ones, if you prefer) (see Tips) and leave to cool completely.

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Chilli jam in jars with tomato and red chillis on wooden board

Chilli and Tomato Jam

By: Deborah
A delicious savoury jam to serve with burgers, toasties and a cheeseboard...the balance of flavours is just perfect!
PREP: 15 minutes minutes
COOK: 1 hour hour 15 minutes minutes
TOTAL: 1 hour hour 30 minutes minutes
Course: Condiment
Cuisine: British
Servings: 1 x 500ml jar
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Ingredients

  • 2 tbsp olive oil
  • 2 banana shallots peeled and finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp fennel seeds
  • 2 to 3 chillies of your choice finely chopped (deseeded, if you prefer less heat)
  • 800g cherry tomatoes halved
  • 275g soft light brown sugar
  • 250ml white wine vinegar

Instructions

  • Heat the oil in a large saucepan over a medium heat and cook the shallots for 5 to 6 minutes until softened and lightly golden. Add the garlic, fennel seeds and chillies. Cook for 2 to 3 minutes until fragrant.
  • Add the tomatoes, sugar and vinegar, stir well, then bring to the boil. Reduce the heat to a fast simmer and cook for 45 minutes to 1 hour, or until the mixture has thickened and become sticky, and a spatula or wooden spoon leaves a clear path when drawn through it. Transfer to a sterilised 500ml jar (or 2 or 3 smaller ones, if you prefer) (see Notes) and leave to cool completely.

Notes

  • To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry.  Boil metal lids and rubber seals for 10 minutes, then leave to dry.
  • This chilli and tomato jam recipe is easily adapted if you want to make less or more.

 

You might also like to try:
  • condiments and sauces

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS burgers, cheeseboard, cherry tomatoes, chillies, foodie gift, savoury jam, spicy, toastie
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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