This has to be one of the best ALL-PURPOSE condiments to have in the back of the fridge! I make this tomato chilli jam on a bi-weekly basis and good news - it's simple as to prepare!
When I started this blog, other than to make me feel good about myself by having so-called "fans", my goal was to be able to share with you, the reader, some of the things I love to make in my kitchen and on my deck. I type this as I sit on my deck in mid-20-degree heat, a bottle of beer in hand, smelling the sweet aromas coming from my BBQ of applewood chips smoking away adding tons of flavour to my baby back ribs. Anyways, back to the task at hand. That's telling you about this amazing tomato chilli jam that I love almost as much for its versatility as for its yumminess!
Why You Will Love This Recipe
- easy to make
- keep for ages
- super versatile
- simple everyday ingredients
If simple and tasty is what you are looking for then it doesn't come any easier than this! Blitz up a few ingredients in your food processor, stick it in a saucepan and watch the glory that is tomato chilli jam come about. Oh, yeah a little heat helps too 😉
It doesn't come any easier than that. What's better about this is it will keep for about 1 month in the fridge (if you haven't scoffed it all!). It can be used as a dip for crisps, with a cheese platter, in sandwiches or even with some grilled meat/veggies. It's super versatile!
The Wife's Crisp Obsession!
My wife and her family eat loads of crisps. I think it's because (no offence) nobody has much interest in cooking in the family, although my sister in law Leah has defo been getting into it in more recent years. It's also a sociable thing - as a family, they sit around their kitchen island and demolish a bag of crisps and some sparkling wine whilst catching up on a Sunday evening.
Aware of this tradition, and my wife's resultant crisp addiction. I started thinking about how I could contribute something other than bought crisps or wine. That's when I started working on this tomato chilli jam. Well, to say it was enjoyed would be an understatement. So much so that we always have some on the go in the fridge. It does last about a month but I like to eat it within about 2 weeks for maximum freshness/flavour.
Worryingly for me, my daughter now has a serious obsession with crisps too - or maybe that's all 5-year-olds?
Ingredients Needed
The beauty of this tomato chilli jam - other than its taste and simplicity is the ingredients needed. Everyday pantry ingredients and some fresh tomatoes and chilli and you are on your way!
- pantry ingredients - vinegar, brown sugar, soy & salt
- fresh ingredients - lemon juice tomatoes, red chilli, garlic & ginger
Nothing on this list is out of the ordinary, overly expensive or hard to source. So, my advice is to head to the shops and whip up my tomato chilli jam ASAP!
Making Chilli Jam
It's almost not worth writing about it - it's that simple! The full instructions and measurements are below in the recipe card but here is a quick synopsis on how to make tomato chilli jam.
- Gather the ingredients
- Blend them all together
- Pour into large saucepan
- Cook on low heat for 30-45 mins or until it's reduced to a jam like consistency
It's really that simple!
Alternative Dips & Sauces
Inspired by my delicious tomato chilli jam recipe? Then check out these alternative dips and sauce options on my site!
Miso Basil Aioli by Yours Truly
Rocket Walnut Pesto by Yours Truly
Classic Pepper Sauce by Yours Truly
Lets see what exciting creations you guys can come up with after making this jam. Tag me @another_food_blogger or pin me on pinterest.
Happy Cooking & Happy Eating Friends!!
Ingredients
- 6 tomatoes truss or roma
- 2 garlic cloves
- 100 ml white vinegar
- 1 thumbsized piece ginger
- 1 cup brown sugar
- 2 tbsp soy sauce
- 1 tsp salt
- 1-2 red chili I used 1.5
- .5 lemon juiced
Essential Tools
- Chopping board
- Chef Knives
- Blender
- wooden spoon
- large saucepan
Instructions
- Blend all ingredients together.
- Cook on a medium heat for approx 1 hour or until it's sticky and jam like consistency. Taste half way through cooking and adjust seasoning as necessary - see tips below.
- Once cooked allow to cool and store in fridge
Notes
Tips/Tricks
- if it's too salty add extra sugar
- if it's too spicy add a little extra lemon juice or sugar
- jam-like consistency means that it should be glossy and it should slide slowly/gently off the back of the spoon. You can tailor the consistency to your intended use for it
- you can substitute 1 can of tomatoes and/or 1 tsp chilli flakes to keep the cost down. Beware though that the flavour, whilst good, won't be the same
Hi can I make this jam in big batches and jar it, if so how long will it last?
Hey,
Yeah you could totally make double or triple the portion. If you “canned” it in sterile jars I would expect it to last 3 months in the fridge probably up to 6 months
Hope this helps and I’d LOVE to see some pics!!!
Thanks
Never cooked Jam before. This was so easy & tastes fantastic. I didn't have chillies so I used flakes. Yum
Thanks Gail - glad you enjoyed it!!
Making this for the second time today! Oops did double quantity! Too much for the food processor, big mess! Got there in the end lost some liquid, added a little more vinegar. Hope it will be ok. Can’t remember do you cook it with the lid off? Love this chilli jam, it’s so yum!!
Either or - I personally start it w/ the lid off to let it reduce but like to stick a lid on near the end as it can spit/splatter so save me cleaning the surface down 😉
So many delicious uses for this wonderful recipe - perfect to always have on hand!
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