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Simple Tomato & Chilli Jam
Simple Tomato & Chilli Jam.jpeg


Remove the tops from both the chillies and place in a blender with the onion and blend until very finely chopped.


Heat the oil in a small heavy based frying pan until hot.  Add a couple of sprays of the rapeseed oil and add the onion and chilli mixture to the pan and cook for 2-3 minutes until softened – stirring all the time.


Add the balsamic vinegar to the pan and cook for a further minute.


Add the sugar, stir until fully mixed in.  Cook until mixture starts to boil, turn the heat down slightly to control the boiling, cook for a further 5 mins, then add the salt and a little black pepper.


Gently pour in the chopped tomatoes and stir.  Bring back to the boil then reduce the heat to achieve a simmer.  Cook for a further 30 minutes or until the excess liquid has been absorbed and a thick consistency has been achieved


Allow to cool completely then store in the fridge in an airtight container – this will keep for 7 days.


This is great with a burger, in a cheese sandwich, as a pizza topping, a quick pasta sauce (thin it down with a tiny amount of hot water) and so much more!

Makes 8 portions
Prep time: 5 minutes
Cooking time: 40 minutes


Per portion

Calories: 46

Fat: 0.2g

Saturates: 0g

Carbs: 10.8g

 of which sugars:10.6g

Fibre: 0.4g

Protein: 0.4g

Salt: 1.4g


  • 1 x 200g can of chopped tomatoes

  • 75g Dark Muscovado sugar

  • 1 small red onion – peeled and quartered

  • 2 red chillies

  • 1 tbsp Balsamic vinegar

  • rapeseed oil spray

  • A pinch of sea salt and black pepper to taste

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