Chilli Jam
Chilli Jam

Chilli Jam

Chilli jam recipe

Some like it hot – and – some – sweat when the heat is on….

Oh how I am showing my age now! Robert Palmer straight out of the 80’s!

So keeping with the retro theme, I have a retro recipe, and old fashioned Chilli Jam.

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With all this rain and humidity, lately my garden has been producing vast quantities of both tomatoes and chilli. I tend to eat about a punnet per day of cherry tomatoes and I am not even coming close to making a dent in the stock of tomatoes I have in the fridge. I decided that if was going to make use of all this abundant fruit I would need to do some preserving. Mr GG is not a fan of tomatoes at all so I didn’t tell him this chilli jam was made with tomatoes, lucky because he loves it! He has been adding it to his sandwiches everyday!

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The recipe does have a bit of warmth to it, but the extra medium heat chillies just give a depth of flavour to the chilli without adding any more heat.

You could also use this chilli for your next BBQ on a nice rare steak.  YUMMY!

Anyway, I hope you enjoy this recipe, it is one just like nana would make J. If you have anymore suggestions of ways to use up tomatoes I would love to hear them all.

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1 lg onion (sliced)

1 habanero chilli

3 or 4 med heat chilli’s

24 cherry tomatoes

1 tbs olive oil

3 tbs balsamic vinegar

2 tsp sugar

1 tsp salt

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Heat the oil in a saucepan, and add the onion along with the sugar.

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Cook on a low heat for 10 minutes until starting to soften.

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Finely chop the chilli’s, and add to the pan along with the balsamic vinegar.

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Cook for a further 5 minutes over the same low heat.

Cut the tomatoes in half and add to the pan along with the salt.

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Stir, cover and cook gently, on a low heat, for about 20 minutes.

When the tomatoes start to collapse use a stick blender to roughly chop the jam mixture.

The jam can be served hot or cold.

The recipe will make about 4 jars of chilli jam and it will keep in the fridge for about a month.

So tell me readers, do you have a favourite family recipe for a relish, chutney, jam or marmalade? Are you like me and love having these tasty spreads in the fridge to liven up a meal or sandwich?

I have given a jar of my chilli jam to a friend so I will be waiting for her feedback on the site.

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  1. looks fabulous! I really need to try making chilli jam soon!!

  2. this sounds fabulous. I love the spicy foods and can think of all sorts of uses for this jam. Buzzed!

  3. I got a jar through my CSA and loved it! 🙂 I definitely do like it hot. Love the recipe!

  4. I defiantly loveeeeee hot! Awesome recipe and very cool photos!!!!
    wish you very Happy, Healthy and Successful New Year!!!!

  5. It’s definitely jam making season isn’t it! All of this lovely produce we have and I just want to keep it going for as long as possible! 🙂

  6. This is an interesting Jam!

    I would love to try this…its something Hot!

  7. AMAZING!! Great flavour and texture. And I can imagine how the sweetness of the onions would comliment this jam so well. Hope to make them soon and also give some away as gifts as well. Can already think of a handful of people who, like me, would really enjoy this! =D

  8. I’d love to have a problem like too many home grown tomatoes! What a great idea for using up your surplus harvest. I love chilli jam and it has so many uses. And I love retro recipes!

  9. Having too many tomatoes is a great way to be, we eat so many!!

    I am loving putting this jam on everything at the moment.

  10. Yum! I’ve never heard of chilli jam but sounds like the best thing to put in my sandwiches cuz i’m in love with anything spicy 🙂


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