tomato and chilli jam
prep time
cook time
total time
serves: 3 cups
  • 3 cups vinegar (I used apple cider, but any mild vinegar is OK.)
  • 3 cups sugar (I used a mix of raw sugar and ½ a cup of brown)
  • 3 cans tomatoes (400g cans)
  • 3 tablespoons minced chilli
  1. Throw everything into a saucepan, bring to the boil and reduce the heat to a low-medium and cook until thickened.
  2. Pour into clean hot jars and put the lids on tightly. They will vacuum seal as the jam cools.
This recipe makes 3 cups. It is easily halved, divided into thirds or doubled with no complicated arithmetic needed!

Minced chilli in a jar works fine, but feel free to chop your own!
Recipe by quinces and kale at