Semi Spicy Tomato Jam

This sweet and savoury tomato jam has a gentle heat and bold depth. We use it as a burger base sauce, but it’s also excellent on toast, cheese boards, and anything fried.

Ingredients

  • 1 A10 can (about 2.5kg) – Tinned tomatoes (crushed or diced)
  • 2 – White onions
  • 4 cloves – Garlic (or 4 tsp minced)
  • ½ tbsp – Red chilli paste
  • 1 cup – Brown sugar
  • ½ cup – Apple cider vinegar
  • 2 tsp – Ground cumin
  • 1 tsp – Ground coriander
  • 1 tsp – Ground cinnamon
  • ½ tsp – Ground cloves
  • 1 tbsp – Salt
  • 1 tsp – Black pepper
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Method

  1. Chop onions and mince garlic
  2. Saute onions in a large saucepan until soft
  3. Add garlic, ginger (optional), chilli paste and cook another 1–2 mins
  4. Stir in tomatoes and remaining ingredients
  5. Bring to a boil, then reduce heat
  6. Simmer uncovered for 45–60 mins, stirring occasionally
  7. Jam should reduce and become glossy and thick
  8. Cool and transfer to clean jars

Storage

  • Store in sterilised jars in the fridge
  • Best used within 3–4 weeks
  • Can be frozen in small containers for up to 3 months

Notes

Use as a burger base layer, or pair with fried halloumi, grilled meats, or soft cheeses. For more heat, increase chilli paste or add smoked paprika. Stir into mayo for a spicy spread.

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