Archive of BBC Food Recipes

Tomato and chilli jam

Prep time less than 30 mins
Cook time less than 30 mins
1-2 jars
From A Taste of My Life


  1. Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth.

  2. Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency.

  3. Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.


  • 1 x 400g/14oz can plum tomatoes
  • 4 red chillies, chopped
  • 4 garlic cloves, peeled
  • 7cm/3in piece fresh ginger, peeled, chopped
  • 3 tbsp fish sauce (nam pla)
  • 120ml/4fl oz red wine vinegar
  • 375g/13oz soft light brown sugar
  • 1 tsp cardamom pods, lightly crushed
  • 70g/2½oz raisins
  • 400g/14oz fresh tomatoes, chopped

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Tomato and chilli jam

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