Sweet, tangy and sticky with an umami flavour describes Spicy Tomato Jam.
Perfect not just for the morning breakfast. Read on and find out about the other delicious uses.

As in any jam, the fresh fruit here is tomatoes. What does tomato jam taste like? Delicious sweet and sour, with an umami flavour.
Though the ingredients for Ketchup and tomato jam are about the same Tomato jam is more sour and sweet.
As for the steps, there is not much to do as the stuff cooks down to a delicious jammy consistency. You need to wait for the jam to simmer down. It takes a long time but when the tomatoes concentrate. But the thick preserve where you do not use pectin is something so satisfying. If you want a firm set jam however use pectin.
Contents:
- Spicy Tomato Jam Recipe and me
- Why make MSK Spicy Tomato Jam Recipe
- What are jams, jellies and marmalades?
- How to make Spicy Tomato Jam Recipe
- For Your Questions
- Some jams and preserves we like
- Recipe card
- Pin for later
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Spicy Tomato Jam Recipe and me
Tomato Jam is something I never did think about, a Tomato Chutney yes we adore it. This jam is something I tried for the first time. I do not know why I was surprised tomatoes are berries botanically.
So join me as all those tomatoes that are sitting in my produce basket are getting a makeover today.
Making a jam just needs some patience. Patience to let the jam thicken and for you to stop yourself from tasting the jam as it cooks. But it is a delicious science that you can enjoy. I had long ago written about pectin and how it helps in thickening the jam, linking it for you read about it. It is interesting.
Jams and jellies are something I have loved to make. Every year I make this Black Grape jam for Akanksha and watch her clean the pan after the jam is bottled.
Mango jam, Strawberry jam and pineapple jam are again our favourites. Sometimes I do make this Red Chilli jam too.
Why make MSK Spicy Tomato Jam Recipe
Make this spicy tomato jam recipe not only because you have the bounty of the summer to finish but also
- The jam is delicious
- Easy to make
- Is not just a jam but can be a dip too
- Vegan
- Homemade
What are jams, jellies and marmalades?
I had been wondering for a long time what is the difference between the three. Actually my elder daughter, Apeksha asked me this question. My vague replies did not satisfy her. She sent me a link then which explained the differences. I rephrase it here.
- When you make jelly it is smoother and clear. This is because you use fruit juices to make jelly. You can spread jelly on your toast and scones.
- Fruit pulp or crushed fruit is what you add to the pan when you make a jam. So jams are easily spreadable. So slather jam onto toast.
- When the fruit used is in pieces or chunks then you have a preserve. A reserve needs more fruit than a jam. Think of our mango muraba or this watermelon rind preserve. Like Jelly or jam, you can spread the preserve on toast. But it tastes best with a hot chapatti.
- So citrus preserves are called marmalades? Right?
- Well, Marmalade is similar to jam. Only it is made with the Seville Oranges which are bitter. Portuguese Marmelos from which we get the word marmalade is made from quince. Which is just like the orange marmalade. Marmalades are used not only on toast but as glazes
How to make Spicy Tomato Jam Recipe
These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:
- Tomatoes
- Apple
- Onion
- Sugar
- Brown sugar
- Apple cider vinegar
- Lemon juice
- Salt
- Red chilli powder or cayenne pepper
Method:
- Put a white plain dish in the freezer and 2-3 teaspoons also. 15-20 minutes prior is fine. This is for your plate test.
- Cut a cross on the tomatoes. Toss them in hot water. Let them sit for about 30 minutes then you will be able to peel them easily.
- Meanwhile, squeeze the lemon into the thick-bottomed pan in which you plan to make the jam.
- Add to the pan chopped onions, peeled and chopped apple, sugars, vinegar, salt and red chilli powder.
- Bring to a boil on high flame. Reduce the heat and let the mixture simmer. You will need to stir occasionally for the first 2.5 hours.
- Then the mixture will start thickening and come to a jam-like consistency, say in about 30 minutes.
- Do the plate test. How remember the plate and spoons in the freezer? Get it out.
- Now add a spoonful of jam to the plate. Let it sit for half a minute in the fridge. With your finger/spoon push the jam.
- Did the jam leave the plate clean and become a ball? Did it get wrinkles? If yes your jam is done. Tip white plain plate so it is easier to see the jam clearly.
- Remove the jam from heat. Let it sit for 10-15 minutes.
- Place your bottles on a wooden board and transfer the jam into the jars. Tip the wooden board so that your jar does not break.
- Cool to room temperature, for 1 to 2 hours. Refrigerate.
Substitutes:
- You can use sour apples in place of a ripe ones.
- You can also leave out the apple completely that works too. But the apple works as a pectin replacement.
- Use pectin if you think your jam will not be set.
Variations:
- Add more red chilli powder for a spicy kick.
- Reduce or omit the red chilli powder if making it for kids.
- Add garlic and ginger they will taste awesome.
- Or I can use fresh ginger and cinnamon.
- How about some cumin and chile flakes? They are a great combo too.
- However, my next batch will however be this Indian Curry and Morrocan curry flavours.
Equipment:
You will need
- Thick bottomed pan
- Spoons and ladles
- Plain white plate
- Teaspoons
- Jars to store the jam
How to serve:
- On the spoon plain, just lick it off.
- On grilled cheese sandwich.
- The dal I make every day will taste yummy with this jam as one of the ingredients stirred in.
- Serve with eggs scrambled and fried eggs.
- In guacamole with avocado as a relish.
How to store:
- The jam will be good for several weeks in the refrigerator provided you can resist the jam.
I have taken this recipe from All recipes Spicy Cayenne Tomato Jam.
I have halved the ingredients but kept the original recipe as it is. When you halve the recipe your cooking time is also half.
I must thank Preethi Tandon Shridhar for choosing this exciting and delicious theme for Shhh Secretly Cooking. Made me sit up and think! Preethi's Poliodharai powder is the current favourite at my place.
This month I am paired with Radha from The Magical Ingredients and right now her Vegan Coffee Almond Bundt Cake is telling me that I have not baked in ages. I must bake this cake!!
In accordance with the theme rules, I gave Radha sugar and salt as her secret ingredients. She has made Minatamis na Bao. While she gave me apples and lemons as my secret ingredients.

For Your Questions
Protips:
- You are making jam to preserve fruit. Choose fresh fruit with no blemishes or damage on them.
- Why choose ripe fruit? Because they are high in pectin and your jam will set without the store-bought pectin.
- Wash and Clean the fruit well.
- Use granulated sugar.
- Use clean equipment.
- Do the plate test.
- Put a white plain dish in the freezer. Just for a lark add 2-3 teaspoons also. 15-20 minutes prior is fine.
- Now add a spoonful of jam to the plate. Let it sit for half a minute in the fridge. With your finger/spoon push the jam.
- Did the jam leave the plate clean and become a ball? Did it get wrinkles? If yes your jam is done. Tip white plain plate so it is easier to see the jam clearly.
- Do not overcook your jam. I know you think it will set firm. Have you tried spreading a firm jam on a toast? A looser jam is easy to spread. Plus you may scorch the jam.
- If there is any scum remove it in the end.
- Use sterilised jars to store your jams and jellies.
Frequently Asked Questions:
What are jams?

Fruit pulp or crushed fruit is what you add to the pan when you make a jam. So jams are easily spreadable. So slather jam onto toast.
What are jellies?

When you make jelly it is smoother and clear. This is because you use fruit juices to make jelly. You can spread jelly on your toast and scones.
What are preserves?

When the fruit used is in pieces or chunks then you have a preserve. A reserve needs more fruit than a jam. Think of our mango muraba or this watermelon rind preserve. Like Jelly or jam, you can spread the preserve on toast. But it tastes best with a hot chapatti.
Are citrus preserves are called marmalades?

Well, Marmalade is similar to jam. Only it is made with the Seville Oranges which are bitter. Portuguese Marmelos from which we get the word marmalade is made from quince. Which is just like the orange marmalade. Marmalades are used not only on toast but as glazes.
Some jams and preserves we like
Summary:
If you have loads of tomatoes make this Spicy Tomato Jam. It is one delicious way
- to preserve tomatoes
- enjoy breakfast
- use as a spread or a dip
- use it in everyday food too like your dal or stews.
Recipe card

Spicy Tomato Jam Recipe
Equipment
- 1 Thick bottomed pan
- 2 Spoons and Ladles
- 1 Plain white plate
- 2 Teaspoons
- 2 Jars to store the jam
Ingredients
- 2 kgs tomatoes peeled and chopped
- 1 apple peeled and chopped
- 2 onions diced
- 1 cup sugar
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 3 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon red chilli powder or more to taste
Instructions
- Put a white plain dish in the freezer and 2-3 teaspoons also. 15-20 minutes prior is fine. This is for your plate test.
- Cut a cross on the tomatoes. Toss them in hot water. Let them sit for about 30 minutes then you will be able to peel them easily.
- Meanwhile, squeeze the lemon into the thick-bottomed pan in which you plan to make the jam.
- Add to the pan chopped onions, peeled and chopped apple, sugars, vinegar, salt and red chilli powder.
- Add the peeled and chopped tomatoes.
- Bring to a boil on high flame. Reduce the heat and let the mixture simmer. You will need to stir occasionally for the first 2.5 hours.
- I ran the immersion mixer just to smoothen the consistency of the jam.
- Then the mixture will start thickening and come to a jam-like consistency, say in about 30 minutes. Keep stirring.
Do the plate test. How?
- Remember the plate and spoons in the freezer? Get it out. Now add a spoonful of jam to the plate. Let it sit for half a minute in the fridge. With your finger/spoon push the jam.
- Did the jam leave the plate clean and become a ball? Did it get wrinkles? If yes your jam is done. Tip white plain plate so it is easier to see the jam clearly.
- If the jam does not wrinkle cook for 3-4 minutes and do the test again.
- Remove the jam from heat. Remove the jam from heat. Let it sit for 10-15 minutes.
- Place your bottles on a wooden board and transfer the jam into the jars.
- Cool to room temperature, for 1 to 2 hours. Refrigerate.
Video

Notes
- Pro tips:
You are making jam to preserve fruit. Choose fresh fruit with no blemishes or damage on them. - Why choose ripe fruit? Because they are high in pectin and your jam will set without the store-bought pectin.
- Wash and Clean the fruit well.
- Use granulated sugar.
- Use clean equipment.
- Do the plate test.
- Do not overcook your jam. I know you think it will set firm. Have you tried spreading a firm jam on a toast? A looser jam is easy to spread. Plus you may scorch the jam.
- If there is any scum remove it in the end.
- Place jars on the wooden board so that your jar does not break.
- Use sterilised jars to store your jams and jellies.
The plate test:
- Put a white plain dish in the freezer. Add 2-3 teaspoons also. 15-20 minutes prior is fine.
- Now add a spoonful of jam to the plate. Let it sit for half a minute in the fridge. With your finger/spoon push the jam.
- Did the jam leave the plate clean and become a ball? Did it get wrinkles? If yes your jam is done.
- If it does not cook for another 3-4 minutes and repeat the plate test.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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Mayuri Patel says
I've made thick tomato chutney umpteen times but tomato jam, now that is intriguing. Got to try out this spicy tomato jam as I'm sure it tastes so different from the chutney and also keeps longer. Always on the long out for spicy savoury kind of jam.
ArchanaPotdar says
😀 yes, Mayuri you should try the jam. It is yum and you will love it.
Renu says
Interesting recipe with tomato. I have made sauce, chutney etc but never a jam. Would love to try this and especially when this is artificial pectin free. Interesting article Archana about pectins.
ArchanaPotdar says
Thanks, Renu.
Seema Sriram says
I have about 6 to 8 tomato plants, so I am looking forward to a better harvest than last year. That means I have plenty to preserve. I am sure my husband will be pleased with spicy tomato jam for sure.
ArchanaPotdar says
Yes, so was mine.
Preethi says
Tomato jam sounds so incredible Archana. I love it as it it spicy . Best part is it is pectin free. Loved your detailed insights on pectin. Can’t wait to try this recipe.
ArchanaPotdar says
Thanks, Prethi.
Priya Iyer says
I make sweet and spicy tomato jam too, but this recipe is so different from mine. I love the addition of apple and onion in yours - must have made the jam so flavourful. The red colour is so very gorgeous too!
ArchanaPotdar says
Do share your recipe, Priya will like to try it.
Priya Vj says
Tomato thokku,tomato chutney are frequently made and are a big hit at home..now ,I think this tomato jam will also add up to the list. The recipe is certainly intriguing and interesting..
ArchanaPotdar says
😀 Thanks, I do agree it is like 5 Find-outers recipe.
Jayashree T.Rao says
I use a lot of tomatoes to make varied chutneys, but never thought in a jam. I must try this one, interesting recipe Archhana.
ArchanaPotdar says
Do try! We loved the jam and usage is so versatile.
Radha Rajagopalan says
Simply amazing! This jam with sweet and spicy flavors sound super yum and would be great in sandwiches and burgers! I love the way you have used the secret ingredients in making this delicious jam.
ArchanaPotdar says
😀 thanks, Radha.
Rafeeda - The Big Sweet Tooth says
I am intrigued by how this would taste. The use of apples along with the tomatoes and to make it a mix of sweet and spicy, makes me wish that I stayed nearby to borrow some of the jam, spread it on some ciabatta and bite into it...
ArchanaPotdar says
I wish you were close too. So I could share some jam with you.
Kalyani says
While we usually make thokku or andhra pickle with tomato, this spicy Tomato Jam is definitely on my next to-do list once the price of tomatoes drop during winter ! yumm
ArchanaPotdar says
Thanks, Kalyani.
Preeti Shridhar says
Spicy Tomato jam sounds interesting. I make a lot of things with tomato but never thought of making jam with it . A must try recipe.
ArchanaPotdar says
😀 do try, Preeti.
Sujata Roy says
Loved this spicy savoury jam Archana. We always make chutney with tomatoes, onion and garlic. Your jam looks super yummy. I can imagine the tongue tickling taste. I would love to try it soon.
ArchanaPotdar says
😀 Thanks, Sujata.
Sasmita Sahoo says
Spicy Tomato jam sounds interesting. This is a must-try recipe to enjoy the spicy flavor.
ArchanaPotdar says
Thanks, Sasmita.