Spicy Tomato Chili Jam

This recipe comes courtesy of the new cookbook A Taste of Ojai: A Collection of Small Plates by local chef Robin Goldstein. She writes, “Tomato jam is like grown-up ketchup, and this bold fiery version is a cross between ketchup and sweet chili sauce. The warm, spicy flavor of ginger, gives this an Asian twist. The natural pectin in tomatoes provides a jammy consistency. As an essential condiment in our kitchen, it’s used often on eggs and toast, as a glaze on fish and fowl, and as a spread with goat cheese to be served alongside a cheese board.”
Photography By Karen Nedivi | June 18, 2015


In a food processor, purée half the tomatoes with chilies, garlic, ginger and tamari. In a medium pot on high heat, pour in tomato mixture, along with brown sugar and red wine vinegar and bring to a boil, stirring occasionally. When it boils, lower heat and simmer gently for 10 minutes.

Dice and add in the remaining tomatoes, and add balsamic vinegar. Gently simmer for another 10 minutes, stirring every 3 minutes to release solids that settle on the bottom. Scrape the sides of the pot during cooking so mixture cooks evenly.

When it’s cooked down, pour warm jam into a clean glass jar with lid and allow to cool to room temperature. Store in refrigerator up to 2 weeks.

Tip: As with relishes, chutneys and other jams, this can be stored without refrigerating if you are familiar with preserving and canning procedures.

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  • 1 pound very ripe tomatoes, divided
  • 2 red chilies or a pinch of red chili flakes
  • 4 peeled garlic cloves
  • 2-inch piece of ginger, peeled and roughly chopped
  • 3 tablespoons tamari
  • ½ cup brown sugar
  • ⅓ cup red wine vinegar
  • 1 tablespoon balsamic vinegar
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