Tomato Chilli Jam

This tried and true recipe for Tomato Chilli Jam is a real favourite of my family and friends. I have been making this sweet and spicy savoury jam for more than 15 years and it is one of my most used condiments.

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Prep Time: 20

Cook Time: 40

Total Time: 1

Course: Condiment, Preserves

Cuisine: Asian

Keyword: chilli jam, chillies, sweet chilli jam, tomato chilli jam, tomatoes

Calories: 1399kcal

Author: Katrina | Katy's Food Finds

Equipment

large pot
Sterilised glass jars and lids (makes approximately 400ml)
food processor

Ingredients

500 g ripe red tomatoes
4 long red chillies see notes
5 garlic cloves peeled
30 g fresh ginger (approximately 2.5 thumb sized pieces) peeled and grated
30 ml fish sauce
300 g caster sugar or golden caster sugar
100 ml red wine vinegar

Metric - US Customary

Instructions

Roughly chop half the quantity of tomatoes and place in the bowl of a food processor. Roughly chop all the chillies and remove the seeds if necessary. Place them into the bowl as well and add the ginger, garlic and fish sauce. Process until it becomes a fine purée (scrape down the sides of the bowl a couple of times as you go).
Pour the purée into a large pot along with the sugar and red wine vinegar. Stir it all together, then bring to the boil gently, stirring all the time.
Chop the remaining tomatoes into 1/2cm (5mm) pieces and as soon as the mixture has boiled, add these to the pot and turn down the heat to a gentle boil.
Cook for approximately 30-40 minutes over low-medium heat (gently boiling), stirring every 5 minutes, and even more frequently once the mixture starts to thicken. It is very important to watch it and stir it in the last part of the cooking process as it can catch very easily on the bottom of the pan and burn. Be sure to also stir the sides of the pot as you go as well.
To test if it is ready, see notes. Once it is ready, pour into hot sterilised jars and seal immediately. Allow to cool completely before storing in the fridge.
If using correct canning methods for sterilising jars and sealing properly, the Tomato Chilli Jam can be stored unopened in a dark cupboard and should last for up to 12 months. Once opened, it must be kept in the fridge.
Makes approximately 400ml. This recipe can easily be doubled.

Notes

Nutritional Values are for the whole recipe.

Tips and tricks for success:

The most important tip I can give you is to not let the mixture burn. It will take approximately 30-40 minutes to reduce to the consistency required, and needs to be stirred every 5 minutes at the start of this process. However, towards the end, in the last 10 minutes you need to stir it much more frequently. I would watch your mixture like a hawk as it can catch on the bottom of the pot very quickly if you are not paying attention. I'm speaking from experience as I have lost a whole batch when I got distracted, and after all the effort you put in, to lose a mixture right at the end, is very frustrating. You cannot rescue a burnt bottom!
Use a large pot. If you are familiar with making any jams or preserves, you will know that as it starts to thicken, it can 'spit' out onto the bench and stovetop. Using a larger pot helps prevent a sticky mess afterwards. Also be aware, when stirring, that the hot mixture can sometimes spit, so stir gently and be careful.
To test if your jam is ready, I use two methods. The first is using a thermometer - the target temperature range is between 103-104°C (217-219°F) for this softer set jam. Another way to tell if your jam is ready, is to put a couple of small freezer-proof plates in the freezer when you start to cook the jam. Once thickened, to test if it is ready, put a small amount of the mixture (say a teaspoon) onto the cold plate and leave it for a minute or so. Then using your finger, draw a line through the middle of the mixture and it should wrinkle and stay separated if it ready. If not, let it simmer for longer and test again in 5 minutes on the other plate.
The heat of this Tomato Chilli Jam is dependent on the variety of red chillies you use and whether you remove the seeds or not. See below for my recommendations to start with and then you can tailor it to make it even hotter or more mild once you have made a batch yourself. Just remember that chillies can also vary in heat depending on the time of year so having a little taste of one at the start can also help determine how many you use.

Mild - use 3-4 long red chillies, seeds and pith removed

Medium - use 4 long red chillies or 3 long red chillies and 1 red bird's eye chilli (seeds removed)

Hot - use 2 long red chillies and 2 red bird's eye chillies (seeds removed is optional)

Nutrition

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