Tomato and chilli jam

Tomato and sweet chilli jam

  • Makes approximately 3-4 250g jars
  • Ready in about 45 minutes
  • Easy
Use that glut of cherry tomatoes to make this sweet yet spicy jam recipe. It goes beautifully with cheese and home-made biscuits and makes a great edible gift too.

Nutritional info per serving

Per tablespoon

  • Calories28kcals
  • Fat 0.2g (trace saturated)
  • Protein0.3g
  • Carbohydrates7g (6.5g sugars)
  • Salttrace
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  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 750g ripe cherry tomatoes, halved
  • 2 onions, finely chopped
  • 2 fat garlic cloves, crushed
  • 2 large mild red chillies, deseeded and finely chopped
  • 5cm piece fresh ginger, grated
  • 250ml white wine vinegar
  • 300g soft light brown sugar
  • 2 tsp fish sauce (nam pla) or soy sauce


  1. Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
  2. Put the tomatoes and onions in a wide pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam-like consistency. Add the fish sauce and cook for 2 more minutes before spooning into sterilised jars (see tips).
  3. Seal the jars while hot, then allow to cool completely before labelling and storing. Tastes fantastic with cheese and home-made biscuits.
  • To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.

From October 2008

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  • "
    kate carter9:39 Aug 11 2018

    Would you change the ratios for a bigger batch. I’d like to make 5x this amount

  • "
    nicola scott15:25 Oct 28 2015

    how long can the tom & chilli jam be kept for

    • user avatar"
      delicious. magazine11:29 Oct 30 2015

      Hi Nicola,
      Store the chutney in a cool, dry place, away from direct sunlight and it will keep for up to 3 months. Chill after opening and use within 1 months.
      Hope that helps

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