Combine tomatoes and sugar in a glass or ceramic bowl. Cover and set aside for 1 hour.
Place onion, chilli and garlic in a food processor and finely chop. Heat olive oil in a medium saucepan over medium heat. Add onion, chilli and garlic to the saucepan and allow to cook, stirring often until soft but not coloured. (roughly 5 minutes).
Add the tomato mixture, vinegar, lime juice and salt. Increase heat to high, bring to the boil, stirring until the sugar is dissolved.
Reduce heat to medium and cook, stirring often, for 30-35 minutes or until jam thickens. Spoon hot jam into hot sterilized jars. Seal. Store in the fridge. Once opened, the jam will edible for 4 weeks.