Tomato Chilli Jam

Gardener:Mrs Muddy Toes

Date:25 Nov 2020

Blog Type:Mini Challenge - Fav Vegie Recipe, Vegetables, Recipes

My mother-in-law introduced this jam/chutney to me when she was living on Norfolk Island and they had to grow everything they wanted to eat.  This is wonderful for using up a tomato glut and is a very forgiving recipe as I have tinkered with it lots over the years and used a number of different varieties of tomato in it.  It also makes a lovely homemade present or for school fairs.  I particularly like it in sandwiches or with some cheese and biscuits.



• 2 red onions, finely chopped

• 400g/14oz ripe cherry tomatoes, halved

• 400g/14oz ripe plum tomatoes, quartered

• 3 large mild red chillies, deseeded, finely chopped

• 5cm/2in piece fresh root ginger, grated

• 1 star anise

• 250ml/9fl oz white wine vinegar

• 300g/10½oz soft light brown sugar

• 2 tsp soy sauce


Preparation method

1.    Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.

2.    Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.

3.    Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can 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.

4.    Add the soy sauce and cook for 2-3 more minutes, then spoon into sterilised jars.

Makes 4 x 250g/9oz jars

Tomato Chilli Jam