Tomato and Chili Jam

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

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

This time of the year is all about the frantic preservation of our crops to make sure we maximise our harvest and have loads of treats over winter and through spring. This tomato and chili jam is a favourite of ours and we increase the amount we make every year and somehow always run out far too quickly.

Not only is it great as an accompaniment on a cheese board but this is so good in so many other ways to! If you want a life saving tip, make sure you wear some latex gloves when preparing this dish. Rubbing oil into your hands works for preparing a few chilis but when it comes to 150g you need a little more protection.

Yes I have learned this the hard way, all of the sensitive areas of my body have suffered capsaicin burn over the years from tardiness. Please don’t be that person, it hurts!

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

I am trying not to do too many preservation posts here as I don’t really want to be labelled. So am drip feeding a few in each year so there will be just one or two more this year to go along side this and my tomato passata recipe.

So how else do I use this chili and tomato jam then I hear you say. Well I mention in my notes that it makes the most incredible glaze for grilled meats offering a sweet and spicy coating to chicken or pork.

I have even brushed it over a meatloaf after 20-30 minutes before it has finish cooking and it works a treat.

It also perks up a whole host of tomato based sauces for pasta, stirred into a chili it is amazing and it makes the most incredible base for a chunky pepper sauce. Simply chop up some peppers and onions and saute in little oil and then add some of the chili jam and allow it to slowly cook down. The liquid in the peppers will form a fantastic sauce.

This tomato and Chili Jam is so versatile, every thing from a topping to Crostini through to a glaze for pork or chicken.
Tomato and Chili Jam

Tomato and Chili Jam

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

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


  • 2 kg Plum Tomatoes
  • 150 g Chili Peppers, Cut into fairly small rounds. I used fresh cayenne peppers but choose something that you like with a heat level you can cope with
  • 50 g Olive Oil
  • 200 g Onions, Thinly sliced into 2mm half moons
  • 10 g Coarse Sea Salt
  • 1 Tsp Freshly Ground Black Pepper
  • 225 g Brown Sugar
  • 250 ml Red Wine


  1. Bring large pan of water to the boil and then place a small cross on the base of the tomatoes and scald in the water for around 60 seconds.
  2. When cooled you should be able to peel the tomatoes easily.
  3. Now you want to remove the seeds of the tomatoes over a fine mesh sieve and then push through as much juice as possible, discard the seeds and keep the juice.
  4. Cut the tomato flesh into a fairly fine dice (5mm or so).
  5. Now heat the oil in a large pan over a medium high heat and add in the onions, salt and pepper and allow to cook until the onions begin to brown.
  6. Now add the sugar and when it has dissolved, the red wine and cook until it has reduced to a syrup which should take about 15 minutes.
  7. Finally add in the tomato flesh, chili and tomato juice and cook over a medium heat until a temperature of 105ยฐC is reached (220ยฐF), at this point the jam should coat the back of a wodden spoon which should take around 50-60 minutes although this will depend on the liquid content of your tomatoes.


To use this as a glaze, simply put a couple of table spoons in a small pan and slowly bring to a warm temperature and brush over your meat before cooking.

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

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 2060 Total Fat: 56g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 45g Cholesterol: 0mg Sodium: 4073mg Carbohydrates: 349g Fiber: 32g Sugar: 294g Protein: 25g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

22 thoughts on this Recipe:

  1. Yes, yes, yes to this Brian. So much up my valley – Iโ€™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. ๐Ÿ˜‰

    • I hear you on the chili addiction, I grow between 6-8 varieties a year all for completely different purposes ๐Ÿ™‚ The tomato adds a little body to a standard chili jam which comes in useful for some uses.

  2. 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!

  3. 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.

    • Yes that is my go to preserving method and it has caused me no harm in the 8 years I have been doing it ๐Ÿ˜‰ However there are so many preservation methods you could use so go for which ever fits with your mojo ๐Ÿ™‚

  4. 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! ๐Ÿ™‚

  5. 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!

  6. Now you have got my attention. This looks and sounds fabulous.
    Now to remember this recipe when my glut of tomatoes comes in a few months, so February-March next year, reshare this for me and remind what i have written here thanks. ; D

    • Ha, I will try although I am lucky if I remember what I am meant to do this afternoon yet alone what I am meant to do in 6 months ๐Ÿ˜‰

  7. Not only do I love the fact that I found a way to use all of my tomatoes…but I love the versatility of this jam! It looks and sounds awesome!!!

  8. I have a cupboard full of preserves, so much that we’ve not made and jams of chutneys for a few years as there are just too many to get through. But I might just be tempted out of my self inflicted preserving ban to make this!

    • I feel your ‘pain’, we stumbled on a really well aged plum chutney earlier this year and those extra years really made it taste amazing.


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