Comments on: Tomato Chili Jam

By: Kelly

Kelly — Mon, 18 Jan 2010 17:06:05 +0000

I love this jam! We have very good with currys and popadoms, in the past we have bought ours from here,
http://goetrefarmpreserves.co.uk/tomato-onion-and-chilli-relish

Given the hints here we may try and make it ourselves. How hard can it be right :p x x

By: steve c

steve c — Mon, 14 Dec 2009 09:57:31 +0000

this is a superb recipe but i added a little chilli powder and a bit of grated ginger and waller it is great

By: Tiff

Tiff — Thu, 19 Nov 2009 07:17:37 +0000

I made a Tomato Chilli Jam today using dried chilli flakes the recipe was as follows:

1 tblsp Olive oil
1 red onion (chopped finely)
2 cans diced tomatoes
2 garlic cloves
1 pinch salt
1/2 cup brown sugar
1/2 cup red wine vinegar
2 tsp dried chilli flakes

Method
saute onions, garlic and salt in olive oil until soft, add the rest of the ingredients and cook on low until slightly thicker and jam like….

Just a bit of a pointer on this one though, tasted the Jam once it had cooled down and it nearly blew my head off (not into hot things) great taste just cut chilli measurements in half….my husband will love it though….always complains I never use enough chilli.!!

By: Cherry Tomato Jam « Diary of a Food Nobody

Cherry Tomato Jam « Diary of a Food Nobody — Mon, 09 Nov 2009 14:03:19 +0000

[...] 1.Three kinds of tomato jam – spicy; with ginger; with thyme 2. Italian style recipe with garlic and basil: 3. Tomato jam with cinnamon 4. Thai inspired sweet tomato and chilli jam [...]

By: hitherto

hitherto — Mon, 28 Sep 2009 18:24:58 +0000

Hey Nicky,

I’d have 2 slight worries about substituting dried chili flakes for the fresh chilis:

(1) That the chili flakes would stay sort of “dry” within the jam mixture, and give it a “bitty” texture

(2) That the flavour profile would be noticeably different with the dried chili flakes – the nice thing about fresh chili peppers (especially the less-hot ones like jalapeno) is that they also have a bit of a “bell-pepper”-like flavour alongside the heat they provide.

But, I really don’t know how it would turn out. It may well be just as good with the dried flakes!

You’ve definitely made me curious, though, and when I get time in the next few weeks I’ll definitely be trying out a small batch with dried chili flakes. If you try it in the meantime, please let me know how it turns out.

By: NickyT

NickyT — Sun, 27 Sep 2009 07:58:14 +0000

This sounds lovely – can i use dried chilli flakes instead of fresh chilli’s?

By: sunshine

sunshine — Sat, 22 Aug 2009 18:57:28 +0000

“My favourite use for it is the use which first introduced me to the recipe: Take two slices of toast, melt Stilton over each one, and then spread a thin layer of the jam on top.”

On top of melted stilton?! Wow! That’s my kind of cookin’! Thank you so much, I love your style!

By: Simon

Simon — Fri, 17 Aug 2007 08:05:28 +0000

For posterity the original recipe is here. I prefer your updated version though.