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

By Nici Wickes
  • 45 mins cooking
  • Makes 3 small jars
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 750 gram cherry tomatoes
  • 500 gram sugar – white or brown
  • juice and zest of 1 lemon
  • 3-5 fresh red chillies (depending on heat), seeds removed and finely chopped
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon cider vinegar
  • 1 heaped tsp paprika
  • 1 teaspoon chilli powder


  • 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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