Tomato chilli Jam

chilli jam

This tomato jam is like a grown up version of ketchup but so much better

It is sweet and warming and tastes great on pretty much anything

Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits

This is taken from BBC food


  • 2 red onions, finely chopped
  • 400g cherry tomatoes, halved
  • 400g plum tomatoes, diced
  • 3 large mild chillies, deseeded and finely chopped
  • 5cm fresh root ginger, grated
  • 1 star anise
  • 250ml white wine vinegar
  • 300g light brown sugar
  • 2 tsp. fish sauce (substitute gluten free soy sauce for a vegetarian version)


  • Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat
  • Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for c. 30 minutes, or until very thick and you draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid
  • Add the fish sauce and cook for 2-3 more minutes, then spoon into jars

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