Tomato and Chilli Jam

tomato and chilli jam in a ramakin with mint leaf

This recipe is delicious with almost anything that needs a zingy, tangy kick. The only trouble is, Mama Paca just can’t make enough of it as it’s so popular both at home and in the Deli!

This recipe makes about 4 small jars. Don’t forget to sterilize them.


11b/500g red and green or just red tomatoes
4 peeled garlic cloves
4 red chillies leave the seeds in if you like it hot
Knob of grated ginger
10 oz/300g golden caster sugar
3 ½ fl oz/red wine vinegar
2 tbspns Thai fish sauce


Mince the tomatoes with the garlic, chillies and ginger in a food processor. Pour into a heavy based saucepan. Add the vinegar, fish sauce and sugar and bring to the boil, stirring all the time.  Turn down to a simmer and cook, stirring occasionally, for 40 minutes. Pour into sterilized jars while the mixture is warm.  This jam does not need to be kept in the fridge once opened and keeps for ages.