Chilli jam ploughman’s

Swap boring ketchup for this versatile spicy tomato jam – spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak

  • Prep:10 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 29
  • fat 0g
  • saturates 0g
  • carbs 7g
  • sugars 7g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 4 garlic cloves
  • 5 red chillies, deseeded
  • 5cm piece ginger, peeled and roughly chopped
  • 500g ripe tomatoes, quartered
  • 300g soft light brown sugar
  • 150ml cider vinegar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • slices of toasted baguette, to serve
  • Manchego cheese or firm goat's cheese, to serve


Sterilising jars

Heat oven to 140C/120C fan/gas 1. Wash your jars in warm soapy water and rinse well. Place on a baking sheet and put in the oven to dry completely. If using Kilner jars, boil the rubber seals as dry heat damages them. 



  1. Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.

  2. Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat’s cheese.

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