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Hot Chili and Tomato Jam

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  • Author: Erica Scime
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


A tomato and chili jam that leaves a fiery flavor on your tongue.


  • 7 large chilies, stems removed
  • 10 cloves of garlic, peeled
  • 2 cups of tomatoes, chopped
  • 2 tbsp of olive oil
  • 1 cup of raw sugar
  • 1 tsp of salt


  1. Preheat the oven to 400°F.
  2. Cover the chillies, garlic and tomatoes with the olive oil and place on baking sheet or in a roasting pan. Roast for about 40 minutes. The chillies and tomatoes should be a bit charred but not burnt.
  3. Remove the the pan from the oven and allow to cool for a few minutes.
  4. Now press the roasted chillies, garlic and tomatoes through a sieve and into a saucepan so that you have just the mush. Discard the skins and seeds.
  5. Place the saucepan with the tomato mush over medium to low heat, add the sugar and salt and simmer until the jam is nice and thick.
  6. Remove from heat and allow the jam to cool before pouring into jars and storing in the fridge.
  • Prep Time: 30 mins
  • Cook Time: 40 mins
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