Deliciously preserved: sweet and hot tomato chilli jam

Eat this with everything from cheese on toast to ramen soup.

chilli jam
Laura Edwards

Makes 5-6 x 230ml jars

2kg red tomatoes, blanched and skins removed, cored and chopped into 5mm cubes
2 bay leaves, fresh or dried
30g-40g red bird’s-eye chillies or red Thai chillies, stems removed and roughly chopped
30g fresh root ginger, peeled and roughly chopped
20g garlic, roughly chopped
400ml cider vinegar
1kg granulated sugar

  1. Sterilise your jars and lids (see here). Place several small saucers in the freezer.
  2. Place the cubed tomatoes in a large, heavy-based, non-reactive pan with the bay leaves and bring to a simmer, stirring intermittently, warming it through while you prep the rest of the ingredients.
  3. Blitz the chillies, ginger, garlic and half the vinegar in a blender or food processor for 30 seconds.
  4. Add the paste to the pan with the remaining vinegar and stir through the sugar until it has dissolved. Bring to a vigorous boil – reduce the heat slightly if it looks as if it will boil over. Stir occasionally.
  5. Thickening takes 20-40 minutes (or more). When it gets glossy and spitty, keep an eye on it, stirring more so it doesn’t catch and burn. Test when it’s ready by using the jam wrinkle test (see here) – it should be slightly gloopy rather than create a clear wrinkle.
  6. Once ready, fill hot, sterilised jars as quickly as you can to retain the heat. Use a ladle and funnel, and fill to 2mm-3mm from the top of the rim. Seal with sterilised hot lids.
  7. Once cooled, label and date. Keep sealed in a cool, dark place for 12-24 months. It will be ready to eat in 3-4 weeks but, once opened, must be kept in the fridge and eaten within 4-6 months.

Now buy the book

The Modern Preserver’s Kitchen
Our recipes are from The Modern Preserver’s Kitchen by Kylee Newton, which will be published on 30 September by Quadrille, price £22. To preorder a copy for £18.70 until 3 October, go to or call 020 3308 9193. Free UK delivery on orders over £20.