30 Apr 2013

Chilli Tamarillo Jam

My garden is full of little bell peppers (like Pepperdews), Chillis and my Tamarillo tree is drooping Tamarillos.  So what better way than to utilize them all in a sweet chilli jam.  You can substitute the Tamarillos for tomatoes if you like.  It is absolutely delicious.

1 Cup (250ml) Tamarillos, skinned and chopped.
1 Cup (25ml) peppers, chopped. ( I used a mix of sweet caspium peppers and chilli peppers)
1 Tbls (15ml) Garlic, crushed.
2 Cups (500ml) Sugar.
1/2 Cup (125ml) White grape vinegar
1 Tbls (15ml) Dark Balsamic vinegar
2 Tbls (30ml) Freshly squeezed lemon Juice
1/2 tsp (5ml) Salt

- Put all the ingredients in a medium sized saucepan
- Keep on a low heat stirring occasionally until all the sugar has turned to liquid.
- Turn up slightly and simmer for about 45 minutes until the jam turns syrupy.
- Test a bit on a spoon, the cooled liquid on the spoon must be thickish and syrupy  but it will thicken even more on cooling.
- Sterilize a jar in boiling water, and pour the warm jam into the jars.

- Makes about 2 cups of jam
- will keep for about a month or so in the fridge
- Can substitute tomatoes for the Tamarillos

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  1. This sounds so tantalizing! Thanks so much for sharing at last week's All my Bloggy Friends - Linda and I look forward to seeing what you share this week! :)

  2. This looks amazing! Definitely going to have to try it out - looks like the sauce I use for our Lumpia. Love it! Thank you for sharing at #GetHimFed Fridays, hope to see you again this week. :)


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