Roast Tomato, Chilli Jam

Photo: Simon Lambert
Photo: Simon Lambert
I have collected the last of my tomatoes from the vines.
My tomatoes now are really only good for cooking and this jam is sticky, sweet with a little heat to finish it off.

It makes such a great condiment and will keep for months.

I used a variety of tomatoes from cherry to beef steak. It doesn't matter, as they get roasted to add a bit more depth to the jam.


Makes about 4 x 300ml jars

Prep time 15min

Cooking time 50min

Skill easy


1kg tomatoes, stalks removed

600g sugar

8-10 chillies (red) roughly chopped

10 cloves garlic, peeled

30g fresh ginger, peeled, roughly chopped

200ml malt or red wine vinegar

8 Tbsp fish sauce (optional)

1 tsp salt


Preheat oven to 200°C

Wash the tomatoes and place into a baking dish and roast until the skins of the tomatoes blister and blacken in places (10 minutes).

Place the tomatoes along with any juices into a large heavy-based pot.

Add the remaining ingredients.

Put over a low heat until the sugar dissolves.

Once the sugar has dissolved, turn the heat up so the jam boils vigorously. Stir regularly.

While the jam is cooking, sterilise the jars and lids in hot soapy water and dry in a very low oven.

Watch the jam closely as you do not want it to catch on the bottom.

The jam needs to reduce to a thick consistency. It should coat the back of a spoon.

Remove from the heat and blend until smooth.

Pour into your sterilised jars, seal with the lids and store in a cool place.