Hot Chilli Jam

Author: Shelley Bennetts   Date Posted:23 October 2018 

Looking for something to make with your abundant harvest of cherry tomatoes and chillies? My daughter Mim, turned her fiery chilli and cherry tomato crop into about 6 jars of eye-wateringly delicious jam. Sadly, the entire batch was gone in about 3 weeks! We had it on eggs, to accompany BBQ’d meats, on sandwiches. Eating anything at all was just an excuse to accompany it with chilli jam! 

There’s something very special about making something from your own harvest, but sadly I don’t grow either chilli or cherry tomatoes. Second best is the harvest of a good friend. Her tiny yellow tomatoes had to be supplemented with some red ones from the farmer’s market, and her miniscule chillies I suspected were even more fiery than my daughter’s.

Mim’s chillies were the bird’s eye variety and they pack a real punch. You could use whichever variety you have growing, which are probably the ones you prefer anyway. And, if, like me you are using unfamiliar chillies, you’re just going to have to take your chances! Make sure the cumin and coriander you use are of a good quality because the spices make all the difference. The fish sauce is lovely in this recipe, but if you want a vegetarian jam, you can substitute the fish sauce for just one teaspoon of salt.

This recipe makes just one medium-sized jar. Experiment and multiply!



8 chillies, with or without seeds depending on how hot the chillies are and how hot you like it.
3 garlic cloves, peeled
5cm piece ginger root, peeled and roughly chopped
250g cherry tomatoes, quartered
1 tsp ground cumin
1tsp ground coriander
150ml white wine vinegar
200g brown sugar (I used rapadura sugar which gives a rich, molasses flavour)
2tsp fish sauce or 1 tsp salt



Blitz the garlic, ginger and chillies in a blender. 
In a medium saucepan, add the chilli mix to the cherry tomatoes, spices, vinegar and sugar. Bring this to the boil and simmer for 20 minutes or so stirring occasionally until it thickens.
Add the fish sauce or salt and simmer for a further 2 minutes.
Pour into a thoroughly clean and warmed jar. Allow to cool, and store in the fridge for as long as it lasts.


Original recipe by Rachel Davies