Savory Tomato and Chili Jam

Savory Tomato and Chili Jam

Karol’s recipe for a savory jam with a hint of spice? Try this savory tomato jam with a touch of chili. It’s a flavor that will stay with you.


  • Onion – 1 piece
  • Sugar – 100 g
  • Apple cider vinegar – 200 ml
  • Red chili pepper – 0.5 piece
  • Black pepper – 1 pinch
  • Roma tomatoes – 400 g
  • Salt – 1 pinch
  • Allspice – 4 pieces


Step 1: Caramelize the Sugar Sprinkle sugar onto the bottom of a heated pan and caramelize it, without stirring, until it melts and turns a dark golden color. To spread the caramel evenly across the pan, tilt and rotate it – avoid using wooden spatulas, and don’t touch the caramel.

Step 2: Cook the Jam Add finely diced onion and allspice. Sauté briefly. Add finely chopped habanero chili (seedless) and tomatoes diced into small cubes. Mix. Pour in the vinegar. Cook, stirring occasionally, until the liquid evaporates and the jam slightly thickens.

Tip! Hot jam may have a slightly runny consistency, which will thicken as it cools due to the sugar. Optionally, season with salt and pepper towards the end of cooking.

Step 3: Transfer the Jam to a Jar Transfer the finished jam to a thoroughly washed, sterilized, and dried jar. Seal the jar tightly and place it upside down on a cloth.

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