Go Back
–+ servings
A stack of crackers in the foreground with a wedge of cheddar on the top one which has a big spoon of tomato and chilli jam on the top. This is sat in front of a small pile of sliced cheddar, a large pot of the jam with a spoon in it, and a handful of cherry tomatoes and a red chilli.
Print Recipe

"Swicy" Tomato and Chilli Jam

Use summer's seasonal tomatoes and chillies to make this sweet and spicy tomato and chilli jam to have with cheese or meats.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Condiment
Cuisine: American, British
Keyword: Chilli, Jam, Tomato
Servings: 2 Jar
Calories: 749kcal

Equipment

  • 1 heavy-bottomed pan
  • 2 sterilised jam jars approximately 250ml each

Ingredients

  • 2 tbsp olive oil
  • 2 shallots large, finely diced
  • 2 garlic cloves grated
  • 1 tsp dried fennel seeds crushed
  • 3 fresh red chillies leave the seeds if you want extra spicy and finely dice
  • 800 g small ripe tomatoes tough cores removed and roughly chopped
  • 250 g soft brown sugar
  • 200 ml white wine vinegar
US Customary - Metric

Instructions

  • Heat a large, heavy-based saucepan over a medium-high heat and add in your fennel seeds - you want to dry fry them for 2-3 minutes until they are fragrant.
  • Put the toasted fennel seeds in a pestle and mortar and lightly crush.
  • Turn the heat down on the pan to medium, add the oil, and when hot, add the diced shallots. Cook until softened and translucent - around 6 minutes, stirring regularly.
  • Stir in the grated garlic and ground fennel seeds, then cook for 2-3 minutes, until fragrant.
  • Put the diced tomatoes, chillies, sugar and the vinegar in the pan and stir well. Bring to the boil and then turn the heat down to a simmer. Cook the jam for approximately an hour, stirring now and again with a wooden spoon to ensure it doesn't stick to the bottom.
  • When the jam has thickened and the spoon leaves a trail through the mixture, it is ready. Using a ladle, pour the hot jam into your sterilised jam jars (I find it easier to use a funnel). Pop the lids on tight and leave the jam to cool completely.
  • Stored in a cool, dry place, the jam will keep for up to a year. Once opened, store in the fridge and use within 2-3 months.

Notes

  • If you want to 'turn up the heat' feel free to add in more red chillies. If you prefer a milder jam, make sure to remove the seeds before chopping. If you want it extra spicy, leave the seeds in or add even more chillies!
  • I would suggest making a smaller amount of the recipe to test your levels of 'swicy-ness' before going ahead and making a big batch.

Nutrition

Calories: 749kcal | Carbohydrates: 152g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 64mg | Potassium: 1244mg | Fiber: 5g | Sugar: 140g | Vitamin A: 2601IU | Vitamin C: 192mg | Calcium: 88mg | Iron: 5mg