Sweet chilli jam

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• Smileyk

  10 November 2008

  Smileyk rated and commented on this recipe

  

  I made this tonight and it tastes good (though it's still warm at the moment so I'll try it again when it's cooled. I used red and green chillies. Only comment was that mine took a lot longer than 50 minutes! In fact it was more like 2 hours before it thickened up! So don't make it if you're short on time!

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• Barney

  12 November 2008

  Barney commented on this recipe

  Thanks smiley, can I ask what sized pan you used? The one I used here was a lot wider than it was tall like a large, thick-bottomed saute pan. Either way I'm glad you liked it. I have had a call from another reader saying they found it too spicy so be warned if you don't like things hot either deseed them them or half the amount neither of which should effect the cooking times or setting. Bx

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• shazza

  14 November 2008

  shazza commented on this recipe

  Hi, i really want to make this jam, but have never heard of canned cherry tomatoes, do i need to use these and where can i get them from? or will normal tinned tomatoes do?

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• Grace Hall

  14 November 2008

  Grace Hall commented on this recipe

  I'm hoping to make this for Christmas presents too, I found canned cherry tomatoes in tesco, so I assume you should be able to get them in the bigger supermarkets? Just wondering if the cooking times would be the same if I doubled up the quantities? Will comment again when I've made it...!

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• Ian

  16 November 2008

  Ian commented on this recipe

  Hi, I made this today....amazing flavours! The only issue is that mine has cooled down now and still hasn't set like jam. Any tips?

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• RachStaf

  18 November 2008

  RachStaf commented on this recipe

  I am after some assistance if possible I am planning on making the Chilli Jam this weekend, I bought some 1/2 ltr jars this weekend but I don't know if they will be too big. Please can someone tell me what size would be best if I have bought the wrong size, I am hoping to give them out as Xmas so I want to try and make the 4 jars as described in the December issue. Thanks.

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• Barney

  19 November 2008

  Barney commented on this recipe

  Dear RachStaf, sorry we weren't more specific. This will make about enough for 2 1/2 ltr jars. By little jars I meant jars about 200-250ml. I hope this helps, please let me know if you have any further questions. Barney

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• Barney

  19 November 2008

  Barney commented on this recipe

  Ok... Shazza, normal tinned tomatoes, preferably chopped, will be fine. Grace Hall, the cooking times will certainly change if you double the recipe but that's fine just make sure you cook it all down until everything is really sticky and there is a wake when you draw the spoon through it. Ian, this isn't going to be like fruit jam as there is no pectin in it the correct consistency is like a thick sweet chilli sauce, if yours is still runny then you haven't cooked it for long enough so tip it back into the pan and cook it some more until really sticky and thick. 'Hope this helps. Barney

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• RachStaf

  19 November 2008

  RachStaf commented on this recipe

  Barney, Thanks very much for the reply.

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• shazza

  21 November 2008

  shazza commented on this recipe

  Thanks for getting back barney, plan to make this jam this weekend so will let you all know how it goes.....

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• Ian

  22 November 2008

  Ian commented on this recipe

  Its a really thick sauce. Thanks for getting back to me. I'm going to make another batch as the first didn't last long, soo nice! Thanks again

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• Thoroughly Good

  30 November 2008

  Thoroughly Good rated and commented on this recipe

  

  This was a joy to make. Preserves always are. I did end up cooking the syrupy mass a little longer than advised in the magazine, but really that wasn't a great problem. Just need to keep an eye on what the mixture looks like as it's reducing. Make sure it's a good gloopy sticky mixture before you decant it into the jars.

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• DrFabio

  06 December 2008

  DrFabio rated and commented on this recipe

  

  I've literally just finished putting this in jars, and couldn't help sneaking some with a bit of camembert. It's delicious, and I'm considering going out to buy more cheese so I can eat some more! Next time I might use fewer chillis because it was much hotter than I was expecting, but I may have just had unusually strong ones. I also had to cook it for longer, giving it a rapid boil for about 30 mins til it thickened. I got 3 12oz jars and 4 8oz ones out of it.

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• Emma Gib

  09 December 2008

  Emma Gib commented on this recipe

  I made this over the weekend as I am going to give it away as christmas presents, I only made 2 jars as the smallest I could find were 500ml, so I have just bought some more jars to make more. My husband sneaked a teapsoon of one of the jars and put it into some gravy he was making it was really nice.

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• RachStaf

  10 December 2008

  RachStaf commented on this recipe

  I made this yesterday and have to say I was a little nervous at first as it smelt really vinegar'ish but then they do say the proof is in the tasting and it tastes fantastic. Even if I do say so myself, I doubled up the quantities and it did take a little longer to thicken and I got 8 x 8oz jars and a big tub full. I will definately be making this again!

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• RachStaf

  10 December 2008

  RachStaf rated and commented on this recipe

  

  Sorry I forgot the rating!

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• val

  10 December 2008

  val commented on this recipe

  I have just made this and put in jars. It seems very runny any why I can save it?

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• Lisa

  11 December 2008

  Lisa commented on this recipe

  I am making this Jam at the weekend for christmas gifts and was wondering what size of chillies are best? I like a kick from spicy foods but don't want the chilli to be too overpowering. I know that the small ones can be quite hot! Please help. Cheers.

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• karen-watts

  12 December 2008

  karen-watts rated and commented on this recipe

  

  I am making my second batch of this jam today - it was such a success! I did let it cook for longer than suggested, until I thought it was thick enough. As someone else mentioned, the initial smell while you are cooking it is quite offputting, my husband was very reluctant to taste is as he was put off by the cooking aroma - but once persuaded, has a little with almost every meal if he can! Have passed this on to lots of friends and family.

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• Sarah's

  12 December 2008

  Sarah's commented on this recipe

  I am making this for the first time today and I am 1 hr and 25 mins into the simmering part and its still not thickened ... will just have to keep going I guess... the smell was off putting at the beginning but now smells ok ! Making for Christmas Presents so fingers crossed it works !

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http://www.bbcgoodfood.com/recipes/8257/

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Ingredients

• 8 red peppers , deseeded and roughly chopped
• 10 red chillies , roughly chopped
• finger-sized piece fresh root ginger , peeled and roughly chopped
• 8 garlic cloves , peeled
• 400g can cherry tomatoes
• 750g golden caster sugar
• 250ml red wine vinegar

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Difficulty and servings

Makes 4 small jars

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 8 red peppers , deseeded and roughly chopped
• 10 red chillies , roughly chopped
• finger-sized piece fresh root ginger , peeled and roughly chopped
• 8 garlic cloves , peeled
• 400g can cherry tomatoes
• 750g golden caster sugar
• 250ml red wine vinegar

PER JAR

857 kcalories, protein 5g, carbohydrate 220g, fat 1 g, saturated fat 0g, fibre 0g, sugar 218g, salt 0.34 g

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