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5 from 1 vote

Tomato Jam

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: preserves
Author: Karon Grieve


  • 1 kilo/2lb 4oz tomatoes
  • 1 small red chilli chopped
  • 1-2 cm piece fresh ginger grated
  • 1 teaspoon ground cinnamon
  • 1 lemon juice and zest
  • pinch of sea salt
  • Freshly ground black pepper
  • 500 g/1lb 2oz sugar
  • 2 tablespoon fresh basil finely chopped
  • 1 teaspoon vodka per jar


  • Skin the tomatoes by cutting an X at the top and plunging into boiling water for 1 minute then into cold water and rubbing off the skins.
  • Cut out the hard cores and disscard.
  • Chop tomatoes into small pieces and pop these into a large pan along with the grated ginger, cinnamon, lemon juice and zest, chopped chilli and salt and pepper.
  • Bring to the boil and then lower temperature and simmer for 10 minutes.
  • Add the sugar and stir till dissolved then raise temperature to boil.
  • Boil for approximately 15 minutes until you reach the setting point (saucer test or 105C/220F).
  • Allow to cool for a few minutes before stirring in the chopped basil.
  • Spoon into sterilised jars and top each with a teaspoon of vodka and stir in.
  • Add your lids and keep this yummy little delight in the fridge for up to 6 weeks.
  • Makes 4 small jars.