A jar of tomato jam with a stack of crackers next to it

Tomato jam

Name: Tomato jam
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Makes 2 X 300g jars
Cuisine: British
Ingredients: 1 kg ripe tomatoes roughly chopped; 300g granulated sugar; 2 tbsp finely grated ginger; 1 tsp dried chilli flakes; 1 tsp cumin seeds; 2 lemons juiced; 1 star anise

Janine Ratcliffe

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Makes 2 X 300g jars

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 1 out of 5.1 ratingRate

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Got a glut of tomatoes? Put them to good, sticky use in our homemade jam recipe – perfect for eating with crackers and cheese

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Make a batch of this tomato chilli jam, then check out our tomato chutney, hot pepper jam, damson jam and more jam recipes.

Tomato jam recipe

Ingredients

Nutrition

1 kg ripe tomatoes

roughly chopped
300g granulated sugar
2 tbsp finely grated ginger
1 tsp dried chilli flakes
1 tsp cumin seeds
2 lemons

juiced
1 star anise

Nutrition: per serving

kcal23
fat0g
saturates0g
carbs6g
sugars5g
fibre0.2g
protein0.1g
salt0.1g

Method

step 1

Put all of the ingredients into a large heavy pan with 1 tsp of salt and a splash of water. Stir well and leave to sit for 5 mins before heating.
step 2

Put over a medium heat, stirring until the mixture comes to a boil. Simmer for 1 hr until thick, sticky and jammy – test by putting a teaspoon on a cold plate then leaving for a couple of minutes. It should be sticky with a jelly-like consistency once cool – if it’s still runny, then keep cooking until you get the consistency you like. Decant into sterilised jars. Will keep chilled for up to three weeks.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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