Tomato and chilli jam from A Year in My Kitchen (page 32) by Skye Gyngell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • davidthacher on December 20, 2025

    So good I have to share as Christmas presents. Tremendously rich and tangy. Great with eggs, meats, pasta... Freezes perfectly so you get great tomato flavor all year.

  • DKennedy on September 14, 2020

    This is an Asian chili sauce asked for as a component recipe in several larger recipes in this book. I would recommend going through the effort to make this delicious, jammy sauce. I opted to can it, so it will hold for at least 3 months, but my experience with chili sauces tells me it will hold far longer than that. I used only 1 red pepper and 2 Serranos instead of 5. NB: I also made the oven roasted tomatoes, needed as a base for this sauce.

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