Easy tomato jam

Put summer's bounty of tomatoes to good use creating this tomato jam recipe. Spiked with chilli and packed with savoury spices, this jam is delicious with cheese and crackers, on a pie or with eggs

By Sophie Gray
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Makes 600 millilitre
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  • 500 gram (2-3) red onions, cut into quarters
  • 1 kilogram ripe tomatoes, peeled
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 1 tablespoon grated ginger
  • 250 gram brown sugar
  • 150 millilitre red wine vinegar
  • 5 cardamom pods
  • 1/2 teaspoon paprika


  • 1
    Place onion, peeled tomatoes, garlic, chilli and ginger in a processor and pulse to a purée.
  • 2
    Tip all the ingredients into a large heavy-based pan, add the sugar, vinegar, cardamom pods and paprika and bring to a simmer, stirring frequently. Simmer for 1 hour, stirring occasionally.
  • 3
    Increase heat to a gentle boil; cook for around 15 minutes or until the mixture turns dark, jammy and shiny. Cool then refrigerate. Will keep for up to 6 weeks in the fridge.


  • Makes 3 x 200ml jars, approx. - To peel tomatoes, cut a cross in the stalk end, plunge into boiling water for 30 seconds then transfer into iced water. The skins should slip off easily. - For longer storage, bottle while piping hot into sterilised jars and seal with sterilised lids. - You can replace the fresh red chilli with a pinch of dried chilli, if desired. PER 17G SERVE Energy 30kcal, 125kj • Protein 0g • Total Fat 0g • Saturated Fat 0g • Carbohydrate 7g • Sugars 7g • Fibre 1g • Sodium 8mg