How to make chilli jam

Recently, I came across a quote that said that a world without tomatoes would be like a string quartet without violins…

I couldn’t agree more. That is why this chilli jam is one of my favourite recipes to cook on a rainy day, combining the incredible flavour of slow-cooked tomatoes with the refreshing taste of chillies and ginger.
Enjoy this jam on just about anything from steak, chicken and hamburgers to cheese platters or tossed into pasta. It’s particularly special on something as perfectly simple as scrambled eggs on toast.

Very easy to make, this sweet chilli jam is guaranteed to liven up many a meal in your home. Download print-friendly version of this recipe.

1.5kg tomatoes
1 tbsp olive oil
150ml red wine vinegar
1 tbsp yellow mustard seeds
75g fresh ginger, peeled and chopped
7 cloves of garlic, peeled and chopped
5 red chillies, roughly chopped
140g caster sugar
4 tbsp fish sauce

Pre-heat the oven to 180˚C.
2. Cut the tomatoes in half, length-ways and space out evenly on a foil-lined baking tray, be careful not to overcrowd the pan. Drizzle lightly with olive oil and roast for 1½ hours. (Cutting tomatoes is such a pleasure with the Victorinox paring knife.)
3. Place the vinegar, mustard seeds, ginger, garlic and chillies into a blender and purée.
4. Once the tomatoes are finished roasting, combine all the ingredients in a large saucepan or pot and cook over a low heat for about 1½ hours, stirring occasionally until thickened.
I like the sweet chilli jam to be more rustic and ‘whole’ but if you prefer a finer consistency you can purée it in a blender after cooking.

5. Pour into sterilised jars and seal. (Find out how to sterilise jars.)
This recipe makes about 750ml of jam and keeps for 3 months in the fridge.

And there we have it, the perfect partner for your homemade chilli poppers and a great friend of the easiest onion marmalade in the world.

Thanks again to Karen Grandcourt for the pics.