Spoiler alert: It is delicious.
I found a recipe on a blog called Spicy Ice Cream and simply had to make it. I love love love sweet chilli sauce, but I discovered how much sugar was in it and had to give it up. This recipe calls for a lot less sugar, meaning that this tomato and chilli jam is a lot more healthy.
I was forced to alter the original recipe a little bit, as I didn’t have all the ingredients that I needed. If you click the link above, you’ll be able to see the original recipe but here is what I did:
- 1kg Roma tomatoes
- 1 and 3/4 cups castor sugar
- 1/3 cup white vinegar
- 1 tsp salt
- 2 tsp crushed ginger
- 2 tsp garlic powder
- 5 red chillies of choice
First, chop your tomatoes (I chopped mine into quite large pieces and found that they cooked down very nicely, but you can chop them as small as you’d like) and your chillies. Add them, and the other ingredients to a big pot over a low to medium heat. Slowly bring the heat up to ensure that all the sugar has dissolved, and then boil the mixture. Mix the jam frequently and wait for it to thicken up a bit, then reduce the heat and allow it to simmer for 15 – 20 minutes. Take the pot off the stove and allow to cool a little while to prepare your jars. Do this by rinsing them in very hot water and then placing them in a hot oven until they are dry and sterilised. Pour the jam into the jars and seal immediately. Store it in a cool, dry place for up to three months (if you can hold off from eating it for that long!)
When I made a second batch of jam, I used baby tomatoes that my dad grows in his veggie garden. This meant that they didn’t cook down quite as much – so I used a hand blender and made a much smoother jam that is almost the consistency of store-bought sweet chilli sauce. Yum!
This jam is honestly so tasty and is super good served with cheese and crackers, or mixed into cream cheese to make a dip for chips.
I hope you enjoyed this post! Stick around for more recipe posts, especially now that I’m on holiday from varsity.