Get ready to elevate your summer culinary adventures with a vibrant and delectable Tomato Chilli Jam. This irresistible homemade creation combines the sweetness of ripe tomatoes with a spicy kick, promising a symphony of flavors that will leave you craving more.

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This summer presents a fantastic opportunity to make the most of those ripe tomatoes that are becoming just too soft for salads. Instead of letting them go to waste, consider a tomato chilli jam that not only preserves their vibrant flavour but also showcases their beautiful red hue. By transforming these tomatoes into a delectable jam, you can enjoy their goodness in a whole new way and for weeks after tomato season has ended.

What sets this tomato jam apart is the unexpected kick of chili. This provides a perfect balance, offsetting the natural sweetness of the tomatoes and transforming the jam into something savoury.

My favourite way to enjoy this tomato jam is by pairing it with goat’s cheese on toast. The rich creaminess of the cheese perfectly complements the bold flavors of the jam. As the flavours blend together, the tangy goat’s cheese beautifully balances the heat from the chilli, resulting in a truly delightful gastronomic experience.

This versatile tomato jam can be enjoyed beyond the realm of breakfast or brunch. It can be incorporated into various recipes, adding a burst of flavor to sandwiches, burgers, or even as a glaze for grilled meats and vegetables. Its savory-sweet nature makes it a versatile condiment that effortlessly enhances a wide range of dishes.

This recipe embraces the philosophy of the Dalysleford Recipe book, which emphasizes the use of seasonal ingredients to create extraordinary dishes.

So, gather your fresh summer tomatoes and get ready to embark on an adventure. Let the magic of Tomato Chilli Jam from the Dalysleford Recipe book infuse your dishes with the perfect balance of sweetness, spice, and tang.

Tomato Chilli Jam

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Prep Time 2

Course Snack

Servings 1.5 kg

Equipment

Muslin cloth

Ingredients

1 kg ripe tomatoes chopped into bite-sized pieces
2 red chilies finely chopped including the seeds
700 g castor sugar
1 bay leaf
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
½ tsp cayenne pepper
2.5 cm piece ripe ginger grated
3 cloves garlic finely chopped
1.5 lemons juice
650 ml red wine vinegar
2 tsp salt

Instructions

Place the chopped tomatoes, chillies and into a large bowl. Mix well and leave in the fridge overnight to macerate.
The following day, place a saucer in the fridge to get cold. This will be used to test whether the jam is ready after cooking.
Add all the spices (excluding the ginger and garlic) to a spice bag using a muslin cloth. Tie up the bag and secure it tightly so that the spices don't get into the jam but release their flavours during cooking.
Transfer the tomato and chilli mix from the fridge to a heavy based pan, along with the ginger and garlic, salt, lemon juice and vinegar, and the spice bag.
Bring the mixture to a boil. then turn the heat down to a simmer. Stir regularly to ensure the mixture doesn't burn as it thickens. After 30 minutes test the jam to see if it has thickened enough. To do this, remove the saucer from the fridge and place a teaspoon of jam on it. Let it set for a few minutes and run your finger through the jam. This should leave a clean finger mark on the saucer where the jam has separated. If it is still too runny, cook the mixture for a little longer and repeat the process with the saucer.
Once you are happy with the consistency, let the jam cool and transfer it to jars and store it in the fridge. This recipe makes quite a large quantity so it's perfect for sharing with friends.