Tamarillo chilli jam

While they're in season, give in to tamarillo temptation with this recipe! Sweet and spicy, Nici Wickes's incredible tamarillo chilli jam is the perfect accompaniment to pork.

By Nici Wickes
  • 40 mins cooking
  • Makes 2
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  • 10 medium-sized tamarillos, skinned and roughly chopped
  • 1 red pepper, thinly sliced
  • 2 red chillies, deseeded and chopped or ¼ tsp chilli flakes
  • 2 garlic cloves, peeled and crushed
  • 2 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 tablespoon balsamic vinegar
  • squeeze of lemon juice
  • 1/2 teaspoon salt


  • 1
    Bring all of the ingredients to the boil and stir until the sugar is dissolved.
  • 2
    Reduce the heat and simmer for 30-40 minutes or until the mixture thickens and becomes syrupy. Test a cooled teaspoonful for heat and add more chilli if you want it hotter.
  • 3
    Spoon into warmed, sterilised jars, then seal.


  • Makes 2 small jars

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