Tomato and chilli jam
Tomato and chilli jam
Preparation time:
20 mins
Cooking time:
40 mins
4 cups (1 tablespoon per serve: as an accompaniment) Makes


  • 1.75kg ripe tomatoes, chopped
  • 50g birdseye chillies, sliced
  • 440g (2 cups) white sugar or 2 cups granulated sugar substitute
  • 125ml (½ cup) white wine vinegar
  • 50g packet Jamsetta* jam-setting mixture (see Cook’s tips)
  1. Method
  2. Notes

  1. Put the tomato and chilli in a food processor. Process until smooth.
  2. Transfer the tomato mixture to a medium heavy-based saucepan. Add the sugar, vinegar and jam-setting mixture. Stir over a low heat until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 35-40 minutes or until jam thickens and sets.
  3. Remove pan from heat. Using a metal ladle, spoon hot jam into 4 x 250ml (1-cup) sterilised jars (see Cook’s tips). Seal and turn jars on their lids for 3 minutes to sterilise lids. Turn the jars the right way up. Set aside to cool before labelling and dating.


  1. - To check whether jam is set, place a spoonful on a cold plate. Put in the freezer for 2 minutes or until cooled
  2. to room temperature. Run your finger through the middle – if it stays separated, it has set and can be bottled.
  3. - To sterilise jars, lids and ladles, wash in hot, soapy water. Rinse well, then place on a tray in an oven preheated to 130°C (fan-forced) for 10-15 minutes until dry. Use straight from the oven. If using screw-top lids or lids with rubber gaskets, wash them and leave to dry naturally – don’t put them in the oven.
  4. - The chutney and jams will keep in a cool spot for up to 6 months. When open, store in the fridge for up to 6 weeks.

Jamsetta is a setting product that contains pectin. You’ll find it in the baking aisle of supermarkets.

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