Tomato, chilli and ginger jam
Makes: approx. 600ml
Prep time: 30 minsTotal time: 
Recipe photograph by Jenna Leiter
Tomato, chilli and ginger jam
Makes: approx. 600ml
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (10g serving)
Calories
35Kcal
Fat
0gr
Saturates
0gr
Carbs
8gr
Sugars
8gr
Fibre
0.5gr
Protein
0gr
Salt
0.2gr
Katie Caldesi
Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.
Katie Caldesi
Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.
Ingredients
- 450g caster sugar
- 16 medium tomatoes
- 8 tbsp white wine vinegar
- 4 medium red chillies, deseeded and chopped
- 50g root ginger, peeled and finely chopped
- 2 tsp fine sea salt
Step by step
- Dissolve the sugar in 8 tablespoons water over a medium heat in a large, heavy-based saucepan. Meanwhile prepare the tomatoes. Make a cross in each one at either end. Drop them into boiling water for 1 minute, or until the skins start to split, and then remove them with a slotted spoon and peel. Discard the green cores and dice the flesh into 1cm cubes. Remove most of the seeds, but don't worry about some of them being included.
- Add the tomatoes to the sugar syrup in the pan, pour in the vinegar and add the chilli and ginger. Season with salt and pepper. Bring to the boil, stirring, and then reduce the heat and simmer for 30-45 minutes or until the jam reaches the trail stage. Spoon into warm, sterilised jars and seal straightaway. Put on the lids.
Chef quote
From a regular customer at our restaurant Caldesi in Campagna, in Bray, Debi Peppin told me about this chilli jam, serve it with grilled halloumi, on a cheese board, with cold meat or with fried chicken.
