Side Dishes

Tomato chilli jam

Serve this delicious tomato chilli jam with anything – Parmesan and crackers, alongside a frittata, with a mince pie, heck even a boiled egg! We guarantee you’ll be coming back for more
Tomato chilli jam
3 small jars

This recipe first appeared in New Zealand Woman’s Weekly.

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1.In a heavy-bottomed pan, bring the tomatoes, sugar, lemon juice and zest gently to the boil. Reduce the heat and add the rest of the ingredients. Simmer, stirring often to stop it sticking, for about 30-45 minutes or until reduced by half and thickened.
2.Pour into hot, sterilised jars and cool. Screw on the lids when cool. Refrigerate once opened.

Taste the chilli levels as it is cooking and adjust the heat by adding a little more chilli powder to give it more bite if needed. When making any chutney, sauce or relish, grease the bottom of the pot or pan you use to help prevent it sticking.


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