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Simple Spicy Tomato and Chilli Jam

This tomato and Chilli Jam is so versatile, everything from a topping to Crostini through to a glaze for pork or chicken.

Portrait image of a tomato and chilli jam being spooned over cheese and crackers

Tomato Jam, Really?

Most people associate jam with sweet fruits like cherry or strawberries. However, tomatoes are a great base for a jam to be used with savoury dishes.

This recipe is one of those that is all about attention to detail.

Do not be tempted to take shortcuts and leave the skin on the tomatoes or the seeds in the tomatoes.

It really is one of those 1% techniques that adds so much more to a recipe and it takes no time to do!

As for the chillies, I like it hot so use fresh Tobasco Peppers, yes that Tobasco!

But you can vary both the amount and type of chilli to get something that you love!

Preservation and Storage.

The overall yield for this recipe will depend on the liquid levels in your tomatoes.

I typically get around 750ml for a recipe of this size and I store it in 3 standard 228ml jam jars.

I put the hot jam into hot jars and seal in the same way that I do with my tomato passata recipe.

It will comfortably last 3 months like this until it is opened. When it is opened store it in the fridge and consume within 2 weeks.

Portrait close up image of a tomato and chilli jam being served with cheese and crackers

Serving Suggestions.

This recipe is the perfect addition to a cheese or charcuterie board.

I even take a small jar of this, add 250ml of stock and add it to a slow cooker. Then add chicken or pork and cook for a couple of hours… DELICIOUS!

But it is also the most incredible burger topping.

It would work wonderfully as a replacement topping for my duck burger or lamb burger.

Finally, it is also fantastic, if controversial, spread on Welsh Rarebit!

Square image of a tomato and chilli jam being spooned over cheese and crackers
Yield: 750ml

Tomato and Chilli Jam Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Sweet, sour and spicy hot this tomato and chilli jam is perfect for everything from topping a burger to serving with cheese and crackers.


  • 1 kg (2.2kg) Plum Tomatoes
  • 125 g (4.5 oz) Red Chilli Peppers
  • 30 ml (1 fl oz) Olive Oil
  • 100 g (3.5 oz) Onions
  • 1 Tsp Coarse Sea Salt
  • 1 Tsp Freshly Ground Black Pepper
  • 125 g (4.5 oz) Brown Sugar
  • 125 ml (4.5 fl oz) Red Wine


  1. Bring large pan of water to the boil.
  2. Cut a small 1cm wide cross on the base of the tomatoes around 2mm deep.
  3. Drop the tomatoes into the boiling water for 60 seconds.
  4. Remove from the boiling water and plunge in cold water to cool.
  5. Peel and then deseed the tomatoes.
  6. Place the seeds in a fine-mesh sieve and then push through as much juice as possible, discard the seeds and keep the juice.
  7. Cut the tomato flesh into a 1cm dice.
  8. Cut the onions into 2mm thick half-moon shapes.
  9. Slice the chilli peppers into rounds as thinly as you can.
  10. Heat the oil in a large pan over a medium high heat and add in the onions.
  11. Add salt and pepper and allow to cook for 10 minutes.
  12. Pour in the sugar and stir until it has completely dissolved.
  13. Add the red wine and cook until it has reduced to a syrup which should take about 15 minutes.
  14. Finally add in the tomato flesh, chilli and tomato juice.
  15. Cook over a medium heat until a temperature of 105°C 220°F is reached.
  16. This should take about an hour and the jam should coat the back of a wooden spoon.


The calorific value of this recipe refers to the full recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1103Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 2431mgCarbohydrates: 188gFiber: 16gSugar: 160gProtein: 13g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Monday 2nd of April 2018

Yes, yes, yes to this Brian. So much up my valley - I’d eat that with anything. Love chillies so much, in fact I can declare myself an addict ;-). This recipe sounds amazing - I also make my chilly jam that is a staple but I have not tried adding the tomato. I will definitely try that with my next batch. ;-)

Brian Jones

Wednesday 4th of April 2018

I hear you on the chili addiction, I grow between 6-8 varieties a year all for completely different purposes :) The tomato adds a little body to a standard chili jam which comes in useful for some uses.


Monday 2nd of April 2018

Your pictures are amazing so this jam is really tempting. Love the fact that you could use this as a glaze too - perfect for bbqs!

Brian Jones

Wednesday 4th of April 2018

Cheers Amanda

Mary (The Godmother @ Goodie Godmother)

Wednesday 21st of September 2016

So do you preserve this the same way you do the tomato passata? We love chili jams, and my pepper plants are still producing, so I might try a batch with a bit of a farmer's market supplement if there's time.

Brian Jones

Wednesday 5th of October 2016

Yes that is my go to preserving method and it has caused me no harm in the 8 years I have been doing it ;) However there are so many preservation methods you could use so go for which ever fits with your mojo :)

Byron Thomas

Wednesday 21st of September 2016

Brian, another great recipe! I am such a sucker for condiments of any kind, and I'm thinking I could top all kinds of things with this one! Or, you know, just give me a bowl of this jam and a big loaf of crusty bread. Happy Byron! :)

Brian Jones

Wednesday 5th of October 2016

I deny I have ever been caught at the fridge dipping into this stuff with a spoon ;)

Meaghan | Cook. Craft. Love.

Friday 16th of September 2016

I had no idea jam was for anything other than toast at breakfast until my cousins brought maple bacon jam and spicy raspberry jam to Christmas one year. Now I want to try all the savory jams! This looks like it would be perfect on a grilled chicken sandwich!

Brian Jones

Wednesday 5th of October 2016

You shoud defo try this on a bacon sandwich then, prepare to have your world rocked ;)

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