Tomato and Chilli Jam

If you’ve been following my instagram, you’ll see that I’ve been flexing my green fingers this year and growing some tomatoes. It’s gone well…a little too well as I’ve got rather a glut of tomatoes on my hands now. I’d say I’ve probably harvested about 3kg since August which is a lot!. So as well as having copious amounts of home made tomato sauce I decided to make some delicious tomato and chilli jam which I’d made last Christmas and had gone down a storm. I’ll be handing these out again this Christmas as they make really nice home made gifts.
This recipe is adapted from the BBC website, I could have made my own version but this one is so good that I thought “if it ain’t broke don’t fix it”.
I’ve used a bigger ratio of cherry tomatoes to plum, simply because of cherry tomatoes coming out of my ears, and I’ve omitted the ginger as, well I didn’t have any and it tastes pretty good without.

tomato chilli jam ingredients

making tomato chilli jam

Recipe: Tomato and Chilli Jam

Prep Time: 25 minutes

Cook Time: 40 minutes

Serves: 4

Recipe: Tomato and Chilli Jam

This delicious tomato and chilli jam goes well with cold meats and cheese and makes a lovely home made gift.


  • 300g soft light brown sugar
  • 1 star anise
  • 3 mild red chillies, deseeded and finely chopped
  • 400g plum tomatoes, quartered
  • 400g cherry tomatoes, halved
  • 250ml white wine vinegar
  • 2 red onions, finely chopped


  1. Preheat the oven to Gas Mark 3/160°C/140°C fan. Wash your jars in hot soapy water or stick them on a hot cycle of the dishwasher if you have one. Turn them upside down on a baking tray and put in the oven to dry for 10-15 minutes.
  2. Finely chop the red onion and add to a large heavy saucepan.(I used a stainless steel one). Add the tomatoes and warm through on a very low heat.
  3. Add the chillies, star anise, sugar and vinegar, then bring to the boil and simmer for about 35 minutes or until very thick.
  4. Spoon into jars and cover immediately