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Spicy Tomato Jam

Spicy Tomato Jam

This homemade condiment is the secret weapon to adding a flavor punch to any sandwich, burger or savory breakfast plate. I most frequently use it in breakfast burritos and as a burger topping in place of ketchup. This recipe makes for a medium-spicy jam, but feel free to adjust the spiciness level to your preference. Using dried chili flakes will give you more control as to how spicy your jam comes out, but I like to use fresh chili peppers whenever I have on hand.

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Spicy Tomato Jam

  • Author: Kiano Moju
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Category: Condiment
  • Method: Stovetop


Ripe and juicy plum tomatoes are what make this jam shine however any juicy tomato can be used to make this. Also be sure that the tomatoes you use are great tasting before being cooked. Great tasting fruit yield delicious jam. Spiciness level is mild-medium, so feel free to adjust the amount of chili pepper according to your personal taste.


2 pounds plum tomatoes, diced

1 medium yellow onion, finely chopped

1 cup (packed) light brown sugar

¼ cup lemon juice, freshly squeezed

2 teaspoons red chili flakes or 2 jalapeños, minced

1 ½  teaspoon ground coriander

1 teaspoon salt


  1. Stir together all the ingredients in a medium sized coated pot or dutch oven
  2. Set the pot over a medium-high heat, and bringing to a boil.
  3. After 15 minutes, lower the heat so the jam cooks at a gentle simmer, being sure to stir occasionally. Cook until the jam is reduced and thickened, around 30-45 minutes.
  4. To test if the jam is ready, scoop up some jam using a regular spoon, then flip upside down. If the jam does’t fall it is ready. Allow the jam to cool fully before transferring into a storage container.


Store your jam in an airtight container in the refrigerator. Jam should keep for around 2 weeks

Keywords: jam, sauce

Kiano Moju is the editor and founder of Jikoni. She has created and hosted cooking videos for several publications. Her culinary education began at age 7, taking cooking classes in her native California and spending summers on her family's Maasai ranch in the mountains of Kenya.

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