Rad Foodie

  • Recipes
    • Recipe Index
    • Mains
    • Breakfasts
    • Sides
    • Baked Goods
    • Soups
    • Salads
    • Desserts
    • Snacks
    • Sauces, Dressings, Dips
  • Articles
  • About
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Articles
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Articles
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Sauces and Dressings

    Tomato Chilli Jam (Tomato Marmalade)

    Published: Sep 18, 2024 · Modified: Sep 19, 2024 by Tracey Hatch-Rizzi
    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
    Leave a Comment

    Share this

    Jump to Recipe
    Cooked down tomato jam in a sauce pan with a spoonful positioned over the pan.
    Mason jar of tomato chilli jam with a golden spoon in it, on a board with whole tomatoes.
    Two clear jars of tomato jam on a marble board with 3 tomatoes.
    Split image of tomato chilli jam in a jar with a spoon, and in a saucepan.
    Small glass jar of tomato chilli jam on a board with whole tomatoes next to it.

    Tomato Chilli Jam is a sweet and savory jam made with fresh tomatoes and warming spices.  It’s a super easy recipe and a great way to use up those plentiful, juicy summer tomatoes.  Tomato jam can be canned and makes a delicious freezer jam to enjoy year round.  You have to try this versatile, all-purpose condiment with a big wow-factor!

    Small glass jar of tomato chilli jam on a board with whole tomatoes next to it.
    Jump to:
    • Why you’ll love this recipe
    • What is tomato jam (tomato marmalade)?
    • Ingredients
    • Instructions
    • Expert tips
    • How to serve
    • How to store
    • Variations
    • FAQ
    • Other recipes using summer produce
    • 📖 Recipe
    • 💬 Comments

    Tomato and chilli jam is one of the finest homemade preserves recipes I’ve ever had the pleasure of making – and eating.  I was first introduced to this savory jam when friends brought some over for dinner.  I was immediately in love with it and set out to develop my own recipe featuring warming spices with just a touch of heat.

    We grow far too many vegetables every summer and this recipe is one of my favorite ways of using up those mountains of late summer tomatoes. I adore making this recipe in addition to this beautiful Burrata Caprese or some Avocado Toast with Tomato.  And, jars of homemade jam are wonderful for holiday gifting!  Make a couple of large batches to give away and your friends and family will thank you.  It's not likely you'll find this unique culinary delight at the grocery store!

    Why you’ll love this recipe

    • So easy – this is an easy one-pot recipe.  Simply chop tomatoes and simmer them to perfection.
    • Simple ingredients – made with fresh tomatoes and pantry staples you probably already have on hand
    • No pectin jam – tomato seeds contain all the pectin you need for a rich, thick small batch jam recipe
    • Special diet friendly – this recipe is paleo, low-FODMAP, and low-carb if using an alternative sweetener.  I also include a variation for Whole30 (see Variations, below).

    What is tomato jam (tomato marmalade)?

    It is a sweet and savory jam made with tomatoes, sweetener, vinegar and spices.  Everything is combined in a saucepan and simmered until thick and luxurious.  It’s incredibly versatile and can be used on sandwiches, eggs, meat and poultry. Serve as a condiment on the dinner table like this Cranberry Jam that we use in place of cranberry sauce during the holidays.  Tomato Christmas jam, anyone?

    Ingredients for tomato jam with chili on a wood board with black text labels.

    Ingredients

    • Tomatoes – use any tomatoes you wish!  Slicing tomatoes, roma, cherry tomatoes and even green tomatoes are perfect.
    • Sweetener – use your favorite alternative sweetener, or white or brown sugar.  Erythritol can seize up after cooling a recipe that's had a long cooking time. Consider skipping the first 30 minutes of cooking the jam covered or use another sweetener such as allulose or stevia.  If you’re going to water-bath can your jam, I would recommend using regular white sugar or brown sugar.  I’m not convinced that alternative sweeteners are the best ingredient for water-bath canning this recipe.  But, they hold up just fine in freezer jams.
    • Vinegar – I use apple cider vinegar, but you can also use red or white wine vinegar or champagne vinegar
    • Ginger – is slightly sweet, warm and spicy
    • Cumin – adds an earthy, smoky flavor
    • Cinnamon – has a sweet, spicy and slightly citrusy flavor that pairs so well with tomato
    • Clove – lends a subtle, aromatic warmth and richness
    • Chili powder – I adore using Kashmiri chili powder.  It has amazing color and flavor and I usually have a lot around for making Homemade Tikka Masala.  You can also use regular chili powder, chipotle or red pepper flakes.  If you have fresh hot chilies or want to use a can of green chilies, feel free to use them in place of chili powder.
    • Salt and pepper – these bring the flavors together

    Instructions

    Tomatoes on a board with a chefs knife, some chopped small and in a pan, some on the board and one whole.

    Chop the tomatoes into ½-inch pieces and add to a heavy-bottomed sauce pan.

    All ingredients for jam made from tomatoes and chili in a sauce pan ready to simmer.
    • Stir in the remaining ingredients and cook over medium heat until it reaches a slow simmer, about 5 minutes
    • Reduce the heat to low, cover, and cook for 30 minutes, stirring often. Cooking covered allows the tomato skins to soften. Skip this step if using erythritol (see Expert tips).
    Cooked down tomato jam in a sauce pan with a spoonful positioned over the pan.
    • Remove the lid and cook over low heat until the jam is thick and sticky, about another 30 minutes.  Be sure to stir very often during this stage so your jam doesn’t burn as it thickens.
    • Let cool and store in jars in the refrigerator or freezer.  The jam will thicken as it cools.

    Expert tips

    • Cooking time will vary depending on the BTUs of your stove and how much moisture is in your tomatoes
    • If using mason jars to freeze, be sure to leave at least ½-inch of headspace in the jars to allow for expansion in the freezer
    • For a smooth jam (rather than slightly chunky), you can blend or puree the tomatoes before cooking
    • Peeling tomatoes is optional. Even though you don’t need to peel the tomatoes for this recipe, you certainly can remove the skins to make the jam smoother.  See my easy instructions on how to peel tomatoes in my Pisto Manchego recipe, another fabulous way to use your bountiful summer harvest.
    • Use erythritol with caution. Recipes that have a long cooking time can cause erythritol to seize up and crystalize after cooling, leaving a gritty or crunchy texture. If you want to use it, skip cooking the tomatoes covered. I've found that the additional 30 minute cooking time can cause the jam to be crunchy, like the erythritol never dissolved. You can use allulose, which is less sweet, so you'll need to add another ¼ - ⅓ cup for the same amount of sweetness. Also consider using stevia, xylitol or a liquid sweetener if not using regular sugar.
    Mason jar of tomato chilli jam with a golden spoon in it, on a board with whole tomatoes.

    How to serve

    • On toast – with Whipped Rricotta, chevre or use as you would any jam and top Cheddar Biscuits or toasted Parmesan Oregano Mug Bread.
    • Sandwiches and burgers – add robust flavor to Egg Salad, turkey, pulled pork or grilled cheese sandwiches.  Try using it like ketchup on a burger or hot dog.
    • Top your favorite protein – serve with Roast Chicken or baked fish, add a dollop to an omelet or boiled eggs, and try it as a glaze for meatballs!
    • Condiment for holiday turkey – use as a cranberry sauce substitute with your Holiday Roast Turkey or Smoked Turkey Breast

    How to store

    Your tomato chilli jam recipe will keep in the refrigerator for up to a week in a sealed container or freeze for up to 6 months.  I like to store them in small mason jars.

    If canning, it can be stored for up to a year.

    Variations

    • Cherry tomato jam – use only cherry tomatoes.  These have a very sweet, concentrated flavor and make incredible jam.
    • Tomato onion jam – sauté half a medium onion in butter before adding the tomatoes and other ingredients to the pot
    • Green tomato jam – have unripened tomatoes on the vine?  Use them the same way you would use ripe tomatoes.  Keep in mind that green tomatoes can be slightly bitter, so you may need to add a little more sweetener to the recipe.
    • Whole30 jam – eliminate the sweetener and use finely chopped dates or date paste as a substitute for sugar.  While I haven’t tried this myself, my research shows they can be exchanged 1:1 as a sugar alternative.

    FAQ

    Can you cook tomatoes in cast iron?

    You can, but only for short periods of time, such as a quick sauté.  And, the pan should be washed and seasoned immediately afterward.

    Acidic ingredients like tomatoes can strip seasoning on your skillet, erode the surface of the pan, and can lead to a metallic taste in your food.  Long simmered tomatoes, like making a tomato jam or sauce, are best made in a non-reactive sauce pan, such as stainless steel.

    Marmalade vs jam – what’s the difference?

    Marmalade is often referred to as preserves made with citrus, that include the rind or peel, along with the pulp and fruit.  The fruit is boiled with sugar and pectin and often contains large chunks of fruit and rind.

    Jam includes whole, cut fruit that is cooked down with sugar and pectin.  Like marmalade, it also has large pieces of fruit to give it more structure.

    Since tomato jam contains peel and large pieces of fruit that are boiled down with sugar, it can be referred to as either a jam or a marmalade.

    Are cooked tomatoes low-FODMAP?

    Yes – all varieties can be enjoyed on a low-FODMAP diet, but fructose concentrations vary.  Cherry tomatoes are FODMAP-friendly in small servings of 5 whole tomatoes.  Large tomatoes contain less fructose.  A serving of ½ a medium tomato (up to about 2.3 ounces) is low in fructose, but becomes moderate in FODMAPs at about 2.6 ounces.

    Are tomatoes keto-friendly?

    Yes, they are low in carbohydrates and are a great addition to a keto diet.  One medium tomato contains about 4 net carbs, making them a nutritious keto-friendly vegetable.

    Are tomatoes a fruit?

    While they are botanically classified as a fruit, the U.S. Customs and Border Protection Agency and the Supreme Court have classified them as a vegetable.

    Two clear jars of tomato jam on a marble board with 3 tomatoes.

    Other recipes using summer produce

    • Healthy avocado toast with sliced yellow, red and cherry tomatoes on a board with herbs and spices.
      Avocado Toast with Tomato
    • Plate of burrata caprese salad of multi-colored sliced large and cherry tomatoes with a burrata cheese ball in the center.
      Burrata Caprese
    • White bowl of Spanish vegetable stew with two soup spoons, a cilantro garnish, and a cheddar biscuit.
      Pisto Manchego (Spanish ratatouille)
    • Gazpacho in 2 shot glasses topped with crab, mint leaves and cocktail sauce.
      Cucumber Gazpacho with Avocado (Gazpacho Verde)

    Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!

    📖 Recipe

    Tomato jam in a jar with a golden spoon in it.

    Tomato Chilli Jam (Tomato Marmalade)

    Author: Tracey Hatch-Rizzi
    Tomato Chilli Jam is a sweet and savory jam made with fresh tomatoes and warming spices.  It’s a super easy recipe and a great way to use up those plentiful, juicy summer tomatoes.  Tomato jam can be canned and makes a delicious freezer jam to enjoy year round.  You have to try this versatile, all-purpose condiment with a big wow-factor!
    No ratings yet
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Category: Sauces, Dressings and Dips
    Cuisine: American
    Method: Stove
    Yield: 12 servings
    Diet:Vegetarian
    Special Diet:Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

    Ingredients
     
     

    • 2 pounds tomatoes
    • ¾ cup sweetener of choice (see Expert tips in Notes)
    • 2 tablespoons vinegar (apple cider vinegar, red wine vinegar, white wine vinegar or champagne vinegar)
    • 1 tablespoon ginger
    • 1 teaspoon salt
    • ½ teaspoon cumin
    • ¼ teaspoon cinnamon
    • ½ teaspoon chili powder (Kashmiri, chipotle or red chili powder)
    • ¼ teaspoon black pepper
    • ⅙ teaspoon clove powder

    Instructions
     

    • Chop the tomatoes into ½-inch pieces and add to a heavy-bottomed sauce pan.
    • Stir in the remaining ingredients and cook over medium heat until it reaches a slow simmer, about 5 minutes.
    • Reduce the heat to low, cover, and cook for 30 minutes, stirring often. Cooking covered allows the tomato skins to soften. Skip this step if using erythritol (see Notes).
    • Remove the lid and cook uncovered over low heat until the jam is thick and sticky, about another 30 minutes.  Be sure to stir very often during this stage so your jam doesn’t burn as it thickens.
    • Let cool and store in jars in the refrigerator or freezer.  The jam will thicken as it cools.

    Notes

    Expert tips

    • Choosing the best sweetener – use your favorite alternative sweetener, or white or brown sugar.  Erythritol can seize up and crystalize after cooling in a recipe that's had a long cooking time. Consider skipping the first 30 minutes of cooking the jam covered or use another sweetener such as allulose or stevia.  If you’re going to water-bath can your jam, I would recommend using regular white sugar or brown sugar.  I’m not convinced that alternative sweeteners are the best ingredient for water-bath canning this recipe.  But, they hold up just fine in freezer jams.
    • Cooking time will vary – depending on the BTUs of your stove and how much moisture is in your tomatoes
    • Be sure to leave at least ½-inch of headspace – in the jars to allow for expansion in the freezer
    • For a smooth jam – (rather than slightly chunky), you can blend or puree the tomatoes before cooking
    • Peeling tomatoes is optional – even though you don’t need to peel the tomatoes for this recipe, you certainly can remove the skins to make the jam smoother.  See my easy instructions on how to peel tomatoes in my Pisto Manchego recipe, another fabulous way to use your bountiful summer harvest.
    • Use erythritol with caution – recipes that have a long cooking time can cause erythritol to seize up and crystallize after cooling, leaving a gritty or crunchy texture. If you want to use it, skip the initial cooking of the tomatoes covered. I've found that the additional 30 minute cooking time can cause the jam to be crunchy, like the erythritol never dissolved. You can use allulose, which is less sweet, so you'll need to add another ¼ - ⅓ cup for the same amount of sweetness. Also consider using stevia, xylitol or a liquid sweetener if not using regular sugar.

    How to store

    Your tomato chilli jam recipe will keep in the refrigerator for up to a week in a sealed container or freeze for up to 6 months.  I like to store them in small mason jars.
    If canning, it can be stored for up to a year.

    See post for Variations!

    Nutrition

    Serving: 2 tablespoonsCalories: 15 kcalCarbohydrates: 3 gProtein: 0 gFat: 0 gCholesterol: 0 mgSodium: 200 mgPotassium: 187 mgFiber: 1 gSugar: 2 gNet Carbs*: 2 g

    *Net carbs = carbohydrates - fiber

    Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

    More Sauces, Dressings and Dips

    • Creamy miso mayonnaise swirled in a white bowl on a board with whole garlic cloves and ginger.
      Miso Mayo
    • White bowl of tomato onion chutney with herbs on top and a spoon in the bowl.
      Tomato and Onion Chutney
    • Ricotta party dip in a blue bowl with a spoon topped with maple syrup and herbs.
      Whipped Ricotta Dip
    • Bowl of lime crema with lime zest on top sitting on a clay tray.
      Lime Crema Recipe (for tacos and more)

    Share this

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Cooked down tomato jam in a sauce pan with a spoonful positioned over the pan.
    Mason jar of tomato chilli jam with a golden spoon in it, on a board with whole tomatoes.
    Two clear jars of tomato jam on a marble board with 3 tomatoes.
    Split image of tomato chilli jam in a jar with a spoon, and in a saucepan.
    Small glass jar of tomato chilli jam on a board with whole tomatoes next to it.
    Blog author in a green blouse outside with green plants behind.

    Hey there! I'm Tracey, a FODMAP-trained recipe developer and acupuncturist living a rad low-FODMAP and low-carb lifestyle. I love creating healthy, flavorful recipes, often with global ingredients. Special diets should never be boring and taste buds deserve to be happy!

    Learn more about me →

    Trending recipes

    These are the most popular recipes readers are loving right now.

    • Platter of golden smoked turkey breast sliced and garnished with fresh herbs, cranberries and pomegranite.
      Traeger Smoked Turkey Breast Without Brine
    • Sliced beef ribs on a cutting board with a side of barbeque sauce in a small bowl.
      Traeger Beef Ribs
    • White bowl of chimichurri sauce with a spoon in it on a clay textured plate with pepper flakes and parsley on the side.
      Mexican Chimichurri Sauce with Cilantro
    • Small bowl of sugar-free icing with a spoon next to it on a white marble board.
      Sugar-free Icing and Glaze
    • Convection roasted whole chicken on a platter with herbs and citrus garnish.
      Convection Oven Roast Chicken
    • Smoked flank steak sliced and drizzled with green chimichurri sauce.
      Smoked Flank Steak
    • Preserved lemon puree in a small white bowl with a wooden spoon scooping some out.
      Preserved Lemons and Preserved Lemon Paste
    • Golden brown roasted convection turkey on a platter with herbs.
      How to roast a turkey in a convection oven

    Subscribe

    Click here to sign up for emails

    Get new recipes and updates delivered right to your inbox!

    Memorial Day recipes

    Celebrate the weekend with recipes that are perfect for your Memorial Day celebration.

    • Smoked pork loin partly sliced on a wood board next to flake salt in a small bowl, a grilled lemon half, and fresh parsley.
      Smoked Pork Loin
    • Smoked sirloin steaks on a white platter with slices, red chimichurri sauce and a cilantro garnish.
      Smoked Sirloin Steak
    • White bowl of almond flour biscuits with one in halves, with a small ramekin of butter and a napkin on the side.
      Cheddar Almond Flour Drop Biscuits
    • Cilantro lime coleslaw in a white bowl with a lime and cilantro garnish.
      Cilantro Lime Gluten-free Coleslaw (dairy-free and low-FODMAP)
    • Tomato cucumber Mediterranean salad in a white bowl with a serving spoon topped with feta cheese and olives.
      Mediterranean Cucumber and Tomato Salad
    • Ricotta party dip in a blue bowl with a spoon topped with maple syrup and herbs.
      Whipped Ricotta Dip
    • Dessert dish of assorted red and black berries topped with a swirl of low-carb whipped cream.
      Low-carb Whipped Cream (keto and sugar-free)
    • Lemon raspberry bundt cake topped with sugar-free icing on a blue cake pedestal with slices.
      Gluten-free Bundt Cake with Lemon and Raspberries

    Educational Resources

    • Guide to a Ketogenic Diet
    • Importance of Electrolytes on Keto

    Footer

    Cooked down tomato jam in a sauce pan with a spoonful positioned over the pan.
    Mason jar of tomato chilli jam with a golden spoon in it, on a board with whole tomatoes.
    Two clear jars of tomato jam on a marble board with 3 tomatoes.
    Split image of tomato chilli jam in a jar with a spoon, and in a saucepan.
    Small glass jar of tomato chilli jam on a board with whole tomatoes next to it.

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement
    • Terms & Conditions

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Contact Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Rad Foodie, LLC - Be Rad. Eat Well. All rights reserved.

    • 4
    86 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required