Tomato jam

Tomato jam

My jam obsession knows no bounds. Despite the fact that I've sworn off buying or making jam due to the 10 opened jars in my fridge and 3 in my cupboard, I was lured again by this recipe. In my defence, Your Honour, its only makes 1 cup so its not like I will have jars and jars of this and I made it to go with tofu burgers, to give it much needed flavour beyond the usual tomato sauce that goes into burgers. I'd also like to admit, into Evidence, Exhibit B, the jam which is delicious. Sample it and try and convict me.

Tomato jam

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Makes approximately 1 cup


  • 2 tbs canola oil

  • 2 tbs grated ginger

  • 1 red onion, finely chopped

  • 1/2 cup (125ml) red wine vinegar

  • 1/2 firmly packed (100g) brown sugar

  • 1 small red chilli, finely chopped

  • 425g can chopped tomatoes

  • 1 tbs honey


Step 1 - Heat the canola oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves.

Step 2 - Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick (I leave the lid off so that some of the water will evaporate which can take up to 45 minutes but be warned, your stovetop will look like a crime scene with red splatters everywhere. Don't wear your best outfit). Stir in the honey and cool to room temperature.

Tomato jam

Notes & tips

  • This jam keeps for up to 2 weeks, covered, in the fridge.

Source delicious. - October 2006 Recipe by Valli Little

Tomato jam

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