Tomato chilli jam

  • 2 hrs cooking
  • Serves 10
  • Print
Photography by John-Paul Urizar. Styling by Kristen Wilson


  • 2 kilogram ripe tomatoes, peeled, coarsely chopped, juices reserved
  • 1 kilogram white sugar
  • 2 small apples, peeled, coarsely grated
  • 3 fresh long red chillies, thinly sliced
  • 4cm piece fresh ginger, finely shredded
  • 2 clove garlic, finely shredded
  • 2/3 cup (160 millilitres) lemon juice
  • 1 tablespoon coriander seeds
  • 4 cardamom pods, bruised
  • 1/2 teaspoon fennel seeds


  • 1
    In a large, heavy-based saucepan, combine tomatoes and reserved juice, sugar, apple, chilli, ginger, garlic and lemon juice. Stir over medium heat until sugar dissolves.
  • 2
    Wrap the spices in a small piece of muslin and tie with kitchen string to form a bundle. Add to the tomato mixture. Boil gently, stirring frequently, 1 hour 15 minutes or until the jam gels (105°C on sugar thermometer). To test if jam is ready, remove pan from the heat. Drop a spoonful of jam onto cold saucer; place in the freezer for 1 minute. Push the mixture with a finger; if it wrinkles, it's ready.
  • 3
    Ladle the hot jam into hot, sterilised jars. Seal while hot and invert jars onto lids until cool.