Red pepper, tomato and chilli jam

Serves: Makes about 4-5 jars

Red pepper, tomato and chilli jam

No kitchen larder should be without a jar or two of this fiery jam. You need a food processor (or liquidiser at a push) to get the right consistency and, ideally, a preserving pan. You can make the jam in a large saucepan but it might take a bit longer to reduce down. Rather like making marmalade, I love making jams, chutneys and pickles when it is cold and miserable outside, creating that kitchen fug that only happens in winter. There is also something deeply satisfying about filling larder shelves with tasty condiments. This jam goes with absolutely everything; cold meats, oily fish, cheese, bangers, roasted vegetables…



  • 4 red peppers, deseeded and roughly cut up
  • 850g (about 7 large) ripe tomatoes, quartered
  • 6 red chillies
  • 70g root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 750g granulated sugar
  • 300ml cider vinegar
  • 2 tablespoons fish sauce
Red pepper, tomato and chilli jam


  1. Place the peppers, tomatoes, whole chillies, ginger and garlic in a food processor and blend to a coarse purée.
  2. Pour into a preserving pan and add the sugar, vinegar and fish sauce. Stir over a gentle heat until the sugar has dissolved. Bring to the boil then turn the heat down and simmer for about 1 ¼ hours until there is almost no excess liquid.
  3. Pour into sterilised jars (wash and dry the jars and heat in a moderate over for 15 minutes), cover and seal. Eat within 3-4 months and once opened store in the fridge.
Red pepper, tomato and chilli jam