Skip to main content

Spicy chilli jam with chunky tomatoes


  • 500 grams ripe tomatoes
  • 40ml fish sauce
  • 300 grams caster sugar
  • 3 cloves garlic
  • 120ml red wine vinegar
  • 1 thumb of fresh ginger


  1. Start this delicious tangy chilli jam by whizzing the chillies, ginger, garlic, half the tomatoes and the fish sauce up in your food processor or blender to make a nice smooth paste.
  2. Dice the other half of the tomatoes and set to one side.  These diced tomatoes will give the chilli jam a nice texture, and will add to the tangyness.
  3. Now you can tip your blitzed up ingredients into a large pan and bring to a boil, stirring slowly to stop it catching on the bottom and burning.
  4. When your jam comes to a boil, reduce it to a simmer, add the tomatoes you diced earlier, and leave to simmer for 35-45 minutes removing any scum from the top of the chilli jam with a spoon as required.
  5. Once your jam has simmered and thickened for a good 35-40 minutes, you can take it off the heat and leave to cool.
  6. After about 20 minutes, decant your chilli jam with tomatoes into jars for serving of to give away as gifts.