Tomato chilli jam

Make this simple, spicy homemade jam and use in stir-fries or serve on the side with your favourite barbecued meat

  • 5 mins preparation
  • 35 mins cooking
  • Makes 3 Cup
  • Print


Tomato chilli jam
  • 2 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • 2 400g cans diced tomatoes
  • 2/3 cup sweet chilli sauce
  • 1/2 cup brown sugar
  • 2 limes, juiced


Tomato chilli jam
  • 1
    Heat oil in a large saucepan on medium. Cook garlic and ginger for 1 minute, until fragrant. Add tomato, chilli sauce, sugar and juice. Stir to dissolve sugar and bring to a boil.
  • 2
    Reduce heat to low and simmer for 25-30 minutes or until mixture has thickened slightly. Set aside to cool.
  • 3
    Pour into an airtight container or sterilised jars. Keep refrigerated for up to 1 month.


MAKES 3 CUPS For extra bite, add 1 chopped long red chilli to the pan along with the garlic and ginger. This is great in stir-fries and can also be used as a condiment with grilled meat, chicken, fish, curries, noodle and rice dishes.

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