Chilli Tomato Jam is a flavor packed recipe that is versatile and delicious. Using simple fresh ingredients and a 2 step method we bring together this easy all purpose condiment. You can use your tomato chilli jam for topping cold meats, sausage rolls, cheese, bread and many more ideas!
Recipes like the Goat Cheese Log, Cream Cheese Pepper Jelly and the Baked Brie With Red Pepper Jelly all delight in being topped with a sweet and savory flavor profile.
The Baked Camembert Platter, Baked Brie Bread Bowl, Microwave Brie and Grazing Platter call for a wide variety of cheese, crackers and snacky snacks.
This almost makes me want to use it as a facemask! I do wonder if it would work 😂.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the chilli and tomato jam recipe in the points below:
- Fresh ingredients: there is a joy to be had when using fresh produce! We go all out and use a whole batch of juicy tomatoes, spicy chilli and a crisp bell pepper! The rest of the ingredients are available year round at your local grocery store and some you may have in the pantry already.
- Simple and easy: this tomato chilli jam recipe is simple to make and needs only basic steps. We simply prepare the ingredients, bring them together and cook. It is an easy to follow chilli jam recipe that beginner cooks can also master!
- Homemade: whilst we all can and do enjoy chilli jam from a jar there is an authenticity to be experienced when making your own homemade chilli jam from scratch. Much like the Fruit Mince (also homemade) it is a great way to spend some down time.
- Versatile: when it comes to using your chilli tomato jam you will find yourself with a myriad of ways to use it! You can pop it on toast, use it as a condiment for meats (like paired with the Bourbon Glazed Ham or Roast Pork Shoulder, add it to a Cheese Platter, stir through pasta or spread as a pizza topping.
- Freezer friendly: if you are an organised person and you want to make this recipe in advance for later use you can. It freezes and thaws very well!
🥗 Ingredients
The photo below is to show you everything you need to make the homemade chilli jam recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the chilli tomato jam recipe calls for:
- Salt: we use salt for seasoning in the recipe.
- Garlic: I like to use store bought jarred chopped garlic as it makes things easy. You can do the same or use 2-3 fresh garlic cloves, minced garlic or garlic paste.
- Worcestershire recipe: the oomph of all ingredients! The Worcestershire sauce helps us to make a (non hot chilli) punch into the jam.
- Lemon juice: from a bottle is totally fine (and keeps things easy!).
- Red wine vinegar: aromatic and fresh the red wine vinegar helps to create a sweet acidity in the recipe.
- Brown sugar: helps to give the jam a 'sweet' but not overly sugary taste.
- Red chilli: as you can see these are long red chilli. Not the shorter ones that are known for being a lot hotter.
- Capsicum: we use a large red capsicum (bell pepper) as an extra kick of 'chili' in the recipe. We lean on this one for its mild flavor without the 'too hot to handle hot chilli effect'.
- Tomatoes: juicy and fresh! The tomatoes are literally bursting with a desire to be made into jam.
Flavor profile: interested in different flavored homemade condiments? Try the Tomato Bacon Jam 😉👌.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by preparing the vegetables.
- Prepare the chilli (Photo 1)
👩🍳 How to Make Chilli Tomato Jam
To make the chilli tomato jam start by using a sharp knife and cutting board to remove the chilli stalks.
Once done use the same knife and cutting board to remove the capsicum stalk and cut it in half then into smaller chunky pieces.
- Remove the stalk and cut into chunky pieces (Photo 2)
If you want to remove the seeds from the capsicum you can, otherwise keep them in and this will add to the texture of the jam.
- Add everything except the tomatoes to the food processor (Photo 3)
Next add both of the chilli's, the chunky chopped capsicum, brown sugar, red wine vinegar, lemon juice, Worcestershire sauce and salt to the food processor.
Put the lid on and blitz to combine (around 5 to 10 seconds). The mixture will at this point look like you see in the photo below.
- Blitz to combine (Photo 4)
Next, use the same knife and chopping board that you use earlier to cut the top off each tomato and then each tomato in half.
- Cut the top off each tomato (Photo 5)
Then once done add the tomatoes to the ingredients already in the food processor as shown in the photo below.
- Add the tomatoes (Photo 6)
After adding the tomatoes to the food processor blitz again (5 to 10 seconds) until everything is chopped and has a diced onion texture (chunky with a liquid base).
Then when ready, remove the lid from the food processor and transfer the blitzed tomato mixture to a large heavy-based saucepan like shown in the photo below.
- Transfer from food processor to large saucepan (Photo 7)
Now the fun begins! Bring the sauce pan to the boil (8 to 10 minutes) then put the lid on and turn the heat to medium-high. Cook the jam stirring occasionally for 20 minutes.
After 20 minutes, remove the lid from the saucepan and give the jar a thorough stir. Then put the lid on and cook for a further 20 minutes (removing the lid and stirring occasionally throughout this time).
After the 40 minutes of cook time (as well as the initial 10 minutes, so 50 minutes total) is up, remove the lid. Continue to stir with the lid off over a 5 minute period until the chilli tomato combination has a jam-like consistency is glossy, shiny and thick with only a small amount of visible liquid in the pan.
Once done, turn the stove off and let the jam cool.
🍽 Serving Suggestions
When it comes to serving your jam you have a wide variety of options to choose from!
Paired with soft or hard cheese is a naturally delicious combination that works almost effortlessly. On the side of roast meats like the Greek Leg Of Lamb, Pork Leg Roast or Air Fryer Roast Chicken will work also.
Or use it as a dipping sauce, spread over a pizza base or in place of pepper jelly in the Goat Cheese Grilled Cheese 😄👌. Use it as a butter for the Slow Cooker Cheese And Bacon Bread for a combination that sings!
Or simply use it to sit down on a Sunday afternoon with a chilled glass or 2 of rose or pinot gris and fix you and your companions a little bit of this and that 😉👍. Whip up some Puff Pastry Cheese Twists and get them into the mix!
And if you are thinking cheese, (what a perfect way to serve this spicy relish) some match made pairings are brie, camembert, goat cheese, cheddar, Havarti or babybel. Each of these will deliver delicious results! The jam itself is sweet with spicy notes so it will work well with almost any cheese 🥰👍.
👍 How to Guide
How to Store
Once the jam has fully cooled you can transfer it into a sealed, air tight container. It is then best refrigerated and can be kept up to 1 month.
How to Freeze
Or follow the step above to cool the jam and then transfer it into zip lock bags. Push the air out and seal. Then lay these portions of the jam flat and stacked in the freezer.
How to Reheat
If using the jam as a topping for pizza or flatbread it will naturally heat as the bread cooks.
Otherwise the frozen portions of the jam can be removed from the freezer and thawed. Once thawed the jam can be served chilled or at room temperature. It is unlikely you will want to heat the jam unless you are using it for the methods above ie pizza, pasta, grilled cheese or open sandwich spread.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- For the tomatoes, truss, roma tomatoes, vine ripened, gourmet tomatoes or regular tomatoes will work.
- If you want to remove the seeds from the chilli and capsicum and not have them added to the recipe you can.
- If you want to increase the chilli factor you can add an additional chilli to the recipe.
- Or you can add another red capsicum and reduce the tomatoes by 2-3 total.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- I don't recommend removing the seeds from the tomatoes. These tomato seeds add texture to the jam and it would be pretty dull and plain looking without them!
- The reason why we process some of the ingredients in the food processor before adding the others is simply because of the volume of ingredients that we are putting in there. If you have a larger (mine is 11 litres) food processor or blender, you can add them all at the same time and blitz.
- If you have a smaller one you can work in batches then stir to combine in the sauce pan.
- You will be surprised at how much the volume of ingredients will reduce down over time. What starts as a 'huge amount' becomes about 2 cups of jam.
- A wooden spoon will be very handy to use to stir the jam as it cooks. Plus it won't scratch the base of the pan.
- When you are cooking the jam it will take a while for it to reduce (and thicken). Don't be put off during this time or think that the recipe hasn't worked. It is simply a matter of continuing to cook the jam until the point where it has reduced and thickened (patience works for this recipe!)
- As the jam cooks it gets thicker and thicker. If you use the same pressure to stir the jam towards the end that you did in the beginning you will find yourself with a lot of (hot saucy) splash back. So become more gentle and less heavy handed with stirring as the cook time unfolds (your kitchen will thank you 😂).
- Do you love using capsicums or bell peppers in the kitchen? Then you might like to try the Roast Capsicum Dip, Roasted Capsicums, Air Fryer Roasted Red Peppers, Garlic Pepper Beef, Slow Cooker Chilli Con Carne or the Slow Cooker Sausage And Peppers 🥰👌.
- Or if it is the homemade sauce or spread idea that has taken your interest try the Gorgonzola Sauce, Lime Yogurt Sauce, Horseradish Yogurt Sauce, Parsley Yogurt Sauce, Basil Yogurt Sauce, Chive and Onion Cream Cheese or the Lemon Yogurt Sauce.
- If recipes using fresh produce call your name try the Apple Sauce For Pork Belly or the Mango Tomato Salsa.
🤓 Frequently Asked Questions
Chilli jam has a wide variety of ways that it can be used! Try adding it to a cheese board, using it as a condiment for meats, as a sandwich spread, in place of sauce, as a pizza topping or addition to pasta sauces.
No, chilli jam and chilli sauce are 2 different things. Chilli jam is sweet, made from chilli's but has a milder flavor. Chilli sauce tends to be hot and consumed in a smaller amount.
No, chilli jam and chutney are 2 different things. Chilli jam is sweeter than chutney. Chutney tends to be more savory in flavor than chilli jam.
Yes! You can eat chilli jam on toast! It can both be used as a spread directly onto the toast or on top of fried eggs with bacon.
Yes, chilli jam will thicken as it cools.
Chilli jam will be runny if it has not cooked and reduced enough.
😍 More Easy Appetizer Recipes
If you love the party food more than the party then I have some more ideas to share with you! You might like to try these next time the guests come a knocking!
- Bacon And Cheese Cob Loaf
- Goat Cheese Stuffed Dates
- Wagyu Meatballs
- Honey Walnut Cream Cheese
- Baked Feta With Honey
- French Onion Cob Loaf
- Tater Tot Cups
- Caramelised Onion Tarts
- Fruit Mince Tarts
- Spinach Cob Loaf Dip
It is time to get our chilli jam on my friend! You can also find all of my appetizer recipes, Christmas recipes and popular recipes in the one spot.
Adrianne
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📖 Recipe
Chilli Tomato Jam
Ingredients
- 2 long red chilli Note 1
- 1 large red capsicum Note 2
- 1 ½ cups brown sugar Note 3
- ½ cup/125 ml red wine vinegar
- ¼ cup/60 ml lemon juice Note 4
- 1 tablespoon garlic chunky chopped
- 2 tablespoons Worcestershire sauce Note 5
- ½ teaspoon salt
- 1kg/2.2 tomatoes Note 6
Instructions
- Red chilli: use a knife and cutting board to cut the stalk off each of the red chilli's. Then discard the stalks.
- Capsicum/bell pepper: use the same knife and cutting board to cut the stalk off the capsicum then cut the whole capsicum in half and then into large chunky pieces.
- Blitz: now add the chilli, capsicum, brown sugar, red wine vinegar, lemon juice, Worcestershire sauce and salt to the food processor. Put the lid on and blitz for 5-10 seconds to combine.
- Tomatoes: use the same knife and cutting board to slice the tops off the tomato where the stem connects then cut each tomato in half.
- Combine: now add the tomato halves to the food processor, put the lid on an blitz for 10 to 20 seconds.
- Cook: transfer the combined chilli and tomato mixture into a large sauce pan with lid off. Turn the heat on and bring to the boil (will take 8-10 minutes). Once it has reached boiling point, turn the heat down to medium and put the lid on. Cook for 20 minutes giving it an occasional stir during this time. Then remove the lid and give it a thorough stir. Put the lid back on and cook for a further 20 minutes, stirring occasionally throughout this time. After the total 50 minutes of cook time is up, remove the lid, stir and cook for a final 5 minutes stirring with a close eye during this time so that it doesn't burn.
- To serve: once the jam is cooked, turn the heat off and let it cool. Once it has cooled, portion into an airtight container or sterilised jar. Refrigerate until ready to serve and serve chilled or at room temperature with cheese and crackers.
Notes
- Note 1 - Red chilli: these are the long red chilli that you see pictured in the ingredients photo. They are less spicy than their mini red hot chilli varieties. All we need to do is cut off the stalks. If you want to remove the seeds you can, however, I find that the overall jam flavor is enhanced by keeping them in plus it is by no means a 'hot and spicy jam'.
- Note 2 - Capsicum: (bell pepper): I like to keep the seeds in. You can do the same or rinse them off and discard.
- Note 3 - Brown sugar: loosely packed.
- Note 4 - Lemon juice: bottled lemon juice is totally fine to use! Plus this keeps things easy.
- Note 5 - Worcestershire sauce: I use an Australian tablespoon. So this total is 40 ml. FYI for those not using the metric system. You will need to add a little bit more if using the imperial measuring spoons ie 15 ml in the USA.
- Note 6 - Tomatoes: you can use truss, roma tomatoes, regular tomatoes or gourmet tomatoes.
Debra says
Amazing!! The flavour is sensational.
Adrianne says
Thanks Debra 😄.
Toni Smith says
Loved trying this recipe out. The ingredients were very fresh and the jam tastes really very good.