Tomato & chilli jam

I have become quite addicted to this jam.  I love it on my barbequed steak, on my sandwiches and in my stir-fries!

Season: Summer/AutumnType: Preserves

Difficulty: Easy

Makes: 4 x 250 ml jars

Fresh from the garden: tomatoes, onions, chillies

Recipe source:Adapted from the Stephanie Alexander Kitchen Garden Foundation


  • knife
  • chopping board & non-slip mat
  • grater
  • metric measuring scales, cups and spoons
  • large, heavy-based saucepan
  • 4 × 250 ml jars, with lids
  • labels



  • 800 g ripe tomatoes
  • 2 red onions
  • 3 red chillies
  • knob (about 5 cm) fresh ginger
  • 1 star anise
  • 250 ml white wine vinegar
  • 300 g brown sugar
  • 2 teaspoons fish sauce


What to do

  • Set out your equipment and ingredients.
  • Chop the tomatoes roughly into small chunks.
  • Finely chop the onion.
  • Deseed and finely chop the chillies.
  • Grate the ginger.
  • 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 to the boil, then simmer for about 30 minutes or until very thick – you should be able draw a wooden spoon across the base of the pan and leave a ‘channel’ behind it that doesn’t immediately fill with liquid.
  • Add the fish sauce and cook for 2–3 more minutes.
  • Spoon into warm sterilised jars while still hot. Screw the lids on tightly, then label.

How to sterilise jars

  • Wash and dry the jars and lids.
  • Put the jars in a cold oven then heat the oven to 150oC.
  • Once the oven has reached this temperature the jars are sterile and can be remove from the oven and filled with the preserves.


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