This Tomato Chili and Ginger Jam recipe is sweet and mild with only a small amount of heat from the chilies. It’s the perfect condiment for adding a lovely sweet and slight spiciness to your favourite dish. The recipe is quick and dead easy to make, even for those of you who aren’t a whiz in the kitchen!
And if you have children who fear the heat from chili, as we do, be assured that this recipe has passed our kids’ chili taste test. They actually love this chili jam and ask for thirds!
So here is the recipe for our Tomato Chili Ginger Jam.
Preserving Saucepan or other large stainless steel saucepan (avoid aluminium)
Food Thermometer – optional
And for more preserving recipes and techniques, you might like this Home Preserving Recipe Book.
The best chili jam recipe is one that will have you making it again and again because there are so many delicious ways to use it! Here are a few ways we have used our Tomato Chili Ginger Jam:
- Basil And Corn Fritters topped with labneh (yogurt cheese) and drizzled with Tomato Chili and Ginger Jam.
- Added to an Asian Stir Fry.
- Accompaniment for a curry.
- Accompaniment for eggs.
- Toasted sandwich with cheese, tomato and Tomato Chili Ginger Jam.
Related Reading: Determinate and Indeterminate Tomatoes: What Are They?
Tomato Chili And Ginger Jam Recipe
- 8 Oz Cherry Tomatoes (230g)
- 7 Oz Long Chili Peppers (200g)
- 1 Red Pepper – charred
- 1.5 Oz Fresh Ginger – peeled and chopped (40g)
- 2 Cups Red Wine Vinegar (500ml)
- 2 Lbs Granulated Sugar (1 kg White Sugar)
- Start by charring the red pepper under the grill, turning it over with tongs when the skin blisters and blackens until it is black all over. Place the still hot pepper in a bowl, put a plate on top of the bowl and allow the charred pepper to sweat for 10 minutes.
- While waiting for the pepper to blacken, pure the red wine vinegar and sugar into the preserving saucepan (or a large saucepan) to gently dissolve the sugar on a low heat.
- Peel away the blackened pepper skin. Remove any stem and the seed from inside the red pepper and place it in the food processor.
- Deseed the chilies, leaving 1 still whole. You can include more whole chilies with seeds if you would like to turn the heat up.
- Place the chilies along with the cherry tomatoes and chopped ginger into the food processor.
- Blitz the ingredients into a salsa like consistency.
- Next place the ingredients from the food processor into the saucepan with the combined red wine vinegar and dissolved sugar.
- Bring the mixture to the boil, stirring breifly, before turning the heat down to a simmer. Then continue to cook for about 45 minutes until jam sets. Stir occasionally to ensure the bottom doesn’t stick.
- Once the jam has reached setting point, the liquid will have reduced and become thick and glossy. See tips below to check setting point.
- Pour the hot jam into hot, sterilized jars and pop the lids on.
- To be perfectly safe, full jars can be canned in boiling water and processed for 10 minutes.Enjoy!
- You can check the jam is set with a food thermometer. When the jam reaches 220°F (105°C), setting point has been reached.
- Without a thermometer, you can check the jam has set by placing a small plate or saucer in the freezer. When you’re ready to check the jam, bring the cold plate out and dollop some jam onto the plate. If the jam looks set on the plate, it has reached setting point. You can also run a finger through the jam and if the jam remains separated then setting point has been achieved.
- Jam can take around 24 hours to properly set. If your jam doesn’t set to your liking you can either reboil the jam or use the jam as sweet chili sauce.
- Once opened, store the jam in the fridge, otherwise, properly sealed jars can be stored in a dark cupboard for 9-12 months.
- The seed from cherry tomatoes contains pectin which helps the jam to set. You can also purchase pectin.
You might like to see our other recipes:
And to grow the ingredients for this recipe, you might like to see our grow guides: