Tomato and Chilli jam

Your new best friend

As the days get shorter and the weather starts to cool down, something truly heartwarming happens in our gardens and local markets. It’s that time of year in the UK when our beloved tomatoes and Chillies are ripening to perfection. What’s the best way to pay tribute to this seasonal bounty? Well, it’s time to whip up some mouthwatering Chilli and Tomato Jam!

Imagine a jam that’s like a flavour fiesta in a jar – that’s exactly what our Tomato and Chilli Jam is all about. It’s got the sweetness of ripe tomatoes and a spicy kick from red Chillies. Whether you’re slathering it on sandwiches, jazzing up your grilled meats, or just dunking your cheese and crackers, this jam is your kitchen’s new BFF.

This jam is all about capturing the sunny goodness of ripe tomatoes and the fiery spirit of Chillies right in your own kitchen. The secret to its rich, complex flavours? It’s all in the slow simmering and the perfect blend of ingredients. Plus, when you make it yourself, you’re the boss – you can dial up or down the spiciness to match your taste buds.

Rearing to go ? So lets get cooking.  Roll up your sleeves, put on your apron, get out those fresh ripe tomatoes and Chillies  and let’s start making Tomato and Chilli Jam.


2.2 pounds (1 kg) of ripe tomatoes, preferably plum tomatoes

2-3 red Chillies (adjust to your desired spiciness level)

1 large red bell pepper

1 medium-sized onion finely chopped.

4 cloves garlic, minced.

1 1/2 cups (300 g) granulated sugar

1 cup (240 ml) white vinegar

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon red pepper flakes (optional, for extra heat)

Cooking Steps:

Core the tomatoes and give them a small “X” at the bottom.

Get a pot of water boiling and have a big bowl of ice water ready.

Give the tomatoes a quick dunk in the boiling water (30 seconds will do), then chill out in the ice water – this makes peeling a breeze.

Once they’re cool, peel the tomatoes, remove the seeds, and chop them up into small bits.

Remove  the seeds and innards of the Chillies and red bell pepper, then finely chop them

In a big saucepan, throw in your chopped tomatoes, Chillies, red bell pepper, onion, and garlic.

Mix in the sugar, white vinegar, salt, black pepper, cumin, coriander, and red pepper flakes

Fire up the stove to medium-high, get it to a boil, and keep stirring until the sugar’s all melted.

Once it’s bubbling, lower the heat and let it simmer without a lid for about 1.5 to 2 hours. Stir every now and then to prevent any sticking or burning and scoop off any foam that floats up.

To check if it’s ready, drop a bit on a chilled plate. If it sets and doesn’t run all over the place when you tilt the plate, you’re golden. If not, keep simmering and test again.

When it’s just right, take it off the heat, let it cool for a few, and then ladle it into clean glass jars, leaving a bit of room at the top. Seal them up with the lids.

Wait for the jars to cool to room temperature, and then store them in a cool, dark spot. This jam will keep for months.

Once you pop a jar open, stick it in the fridge. Enjoy your homemade tomato and chilli jam with cheese, on your sandwiches, or anywhere you want a spicy kick!

Not enough time?

Alternatively, if you don’t have the time, why not try one of the fabulous Chilli jams that we offer for sale on our site from Prices Spices, including Reclus Red Chilli Jam (made with Roquito Peppers and Red Peppers), Thaitalian Tingler Chilli Jam (made with tomatoes and Scotch Bonnets), or Horners Aftermath Chilli Jam (made with Plums, Garlic, Ginger, and Moruga Scorpion Chillies)?

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