Chilli Tomato Jam

Chilli and tomato jam in clear glass with silver spoon.

5 from 5 votes

Chilli Tomato Jam is flavor packed! Quick, easy and versatile. Dress up or down. Serve with chips, dip, meat or cheese platter.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, condiment

Cuisine: Western

Keyword: chilli tomato jam

Servings: cups

Calories: 770kcal

Author: Adrianne

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.

Nutrition