Sweet and Spicy Tomato Chilli Jam

Name: Sweet and Spicy Tomato Chilli Jam
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1
Ingredients: 800 g cherry tomatoes; 275 g light brown soft sugar; 250 ml white wine vinegar; 2 banana shallots; 2 tbsp olive oil; 2 garlic cloves; 3 chillies of your choice; 1 tsp fennel seeds

This vibrant, sticky tomato chilli jam is the perfect balance of sweet, tangy, and spicy flavors. It's an incredibly versatile condiment that pairs beautifully with cheese boards, grilled burgers, or even a simple breakfast toast.

Servings1 Portions

Prep Time15 Mins

Cook Time75 Mins

Difficulty

Easy

Ingredients

cherry tomatoes
800 g
light brown soft sugar
275 g
white wine vinegar
250 ml
banana shallots
2
olive oil
2 tbsp
garlic cloves
2
chillies of your choice
3
fennel seeds
1 tsp

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat. Add the finely chopped banana shallots and sauté for 5–6 minutes, stirring occasionally, until they are softened and have turned a light golden brown.

Stir in the chopped garlic, fennel seeds, and chillies. Cook for another 2–3 minutes until the spices are fragrant and the garlic is soft but not browned.

Add the halved cherry tomatoes, light brown soft sugar, and white wine vinegar to the pan. Stir well to combine all ingredients and bring the mixture to a rolling boil.

Once boiling, reduce the heat to a low simmer. Cook uncovered for 45 minutes to 1 hour, or until the mixture has thickened significantly and become sticky. You'll know it's ready when a spatula drawn through the mixture leaves a clear path on the bottom of the pan.

Carefully transfer the hot jam into a sterilized 500ml glass jar. Allow it to cool completely at room temperature before sealing. Store in a cool, dry place.

Chef's Tips

For a smoother consistency, you can pulse the jam briefly in a food processor before jarring. To ensure long-term storage, make sure your jars are properly sterilized. Unopened, this jam will keep for up to a year; once opened, keep it refrigerated and consume within one month.