Chilli and Tomato Jam

Jam is badass and great on toast with loads of butter. Strawberry jam can even be great with cheese, no joke go try it. However, why does jam have to be reserved to just sweet breakfast-based meals. Why not make Chilli and Tomato Jam, something that works with meat, cheese, crackers and can satisfy both your sweet and savoury teeth (not sure which ones they are but in my mouth probably the big fuckers at the front).

I’ve always loved eating chilli jam with hotdogs and burgers so I thought why not try and make it myself. The first time I did it I didn’t cook it long enough and it was a little bit too runny, but the flavour was so good. It was also much easier than I thought, so grab yourself some ingredients, some empty jars and get making some Jam.


Makes about 1l of chilli and tomato jam

  • 5 large tomatoes – about 700g
  • 2 large garlic cloves
  • 3 scotch bonnet chillies with the seeds taken out – this makes fairly spicy jam so use one less or more depending on what you like.
  • 250ml of white wine vinegar
  • 400g of sugar
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of coriander seeds


First off, you are going to want to sterilise your jars. You don’t want to get ill so probably best to do this. Wash your jars in really hot soapy water, rinse and put in an oven at 150C to dry. Check on them so that once they are dry you can turn the oven off and leave the door closed for them to cool.

Now for the jam. In a small pan add the cumin and coriander seeds and dry fry them until you can smell the aromatic spices coming off. Once the have browned a little put into a pestle and mortar and grind them up.

In a food processor, add the tomatoes, garlic, chilli and the spices and blend till the tomatoes are chopped up nice and small. You don’t want to over blend as the tomatoes will begin to go a little frothy and gross.

Add this mixture, the sugar and vinegar to a heavy bottomed pan and bring slowly up to a boil and then simmer for about 40 minutes stirring every now and then to stop it burning on the sides. It will begin to darken and thicken. Once it has reduced and become close to the consistency of jam grab your warm jars from the oven and pour/ spoon the molten hot goo into the jars and put the lids on. Seriously this stuff is like magma so don’t get it on your skin as you might have to find some new skin.

Leave the jars to cool and as they do they liquid should solidify even more. Now that it has cooled, grab a meat stick, some cheese or just a spoon and cover it in the jam and pop into your mouth. It should be a sticky, sweet warmness they will give your mouth a little kick while still being nice and sweet like jam should be.



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