Tomato & Chilli Jam

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Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This jam is indispensable in my kitchens both at home and at work. It’s great on toast with a fried egg on top, lavished on a slice of roast leg of lamb or pork, or used to glaze a fillet of fish or fowl under the grill. Spread on to bruschetta before adding pink-fried chicken livers, it lifts the whole dish – especially if you sprinkle fresh coriander on top. Or eat it with goat’s cheese and rocket in a sandwich.


  • 500g (18oz) very ripe tomatoes, washed
  • 4 red chillies
  • 4 cloves of garlic, peeled
  • 2 thumbs of ginger, peeled and roughly chopped
  • 30ml (1fl oz) Asian fish sauce
  • 300g (11 oz) golden caster sugar
  • 100ml ( fl oz) red wine vinegar


Blend half the tomatoes, the chillies, garlic, ginger and fish sauce to a fine purée in a blender. Although some people have an aversion to seeds, I wouldn’t strain this as the tomato seeds provide the pectin that will make the jam set. Put the purée, sugar and vinegar in a deep pot and bring to the boil slowly, stirring all the time. When it reaches the boil, turn to a gentle simmer and add the remaining tomatoes, which you have cut into 5mm (⅕in) dice, seeds, skin and all. Skim off foam and cook gently for 30—40 minutes, stirring every 5 minutes to release the solids that settle on the bottom. Also, be sure to scrape the sides of the pot during cooking so the entire mass cooks evenly.

When it’s done, pour into warmed glass jars and allow to cool to room temperature before storing in the fridge or a cold larder for later use.