Ciao Ciao Ketchup, Hello Tomato Jam
Recipe type: Preserve
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 k
Goodbye ketchup, hello tomato jam, a recipe for Mums and anyone that would like to recognise the taste of tomatoes in their dollop.
  • 1 kg Tasty full flavour tomatoes, washed, core removed and chopped
  • 160 g Caster Sugar
  • 220 g Honey
  • 1.5 Long Sweet Hot Chili Peppers
  • 1 Red Bell Pepper chopped finely
  • 1.5 tsp Cinnamon
  • 1.5 tsp Nutmeg
  • 2 Whole Cloves
  • (Fresh ginger is optional for a little more zip)
  • 1 tsp Salt or to taste
  • 1 Lemon's Zest & Juice
  1. Crush and chop your tomatoes (no need to remove seeds and skin) into a large deep sided saucepan.
  2. Cover with a lid and bring them to a rolling boil.
  3. Lower the heat and let the tomatoes cook cook. Remove the lid after a short while so the water evaporates and the sauce begins to thicken.
  4. Mix in the sugar and honey mixture, the red pepper and chili pepper, lemon zest a bit of salt, (you can always add more later if you feel it needs it).
  5. Continue cooking on a lower heat, stirring frequently and make sure that the mixture doesn’t stick to the bottom and burn.
  6. Once the liquid has evaporated and the mixture has sufficiently thickened you should notice that the bubbles are larger than when it first starts to boil. The color will be a beautiful deep red and shiny.
  7. Taste and add the lemon juice a little at a time, although it will most like need all of the juice. Stir well, taste and adjust seasoning as needed.
  8. Pour it into hot sterilised jars, covered them with lids and seal them in a water bath for 15 minutes.
  9. The tomato jam will keep like traditional fruit jam for months.
Recipe by Travel, food and folklore blogging adventures of a MidLifeMum at