Sweet chilli jam
By Barney Desmazery
Cooking time
Prep: 20 mins Cook: 1 hrSkill level
EasyServings
Makes 4 small jarsThis has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat
Nutrition and extra info
Nutrition per jar
- kcalories
- 857
- protein
- 5g
- carbs
- 220g
- fat
- 1g
- saturates
- 0g
- fibre
- 0g
- sugar
- 218g
- salt
- 0.34g
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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Method
- Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
Recipe from Good Food magazine, December 2008
Comments, questions and tips
Comments
I love this so much, have made it a few times for work colleagues and keep getting more requests! Much better than shop bought chilli sauce and you can vary the heat if you like....I wrapped jars with different coloured ribbons according to heat....red, green, etc. good Christmas presents! Just be prepared for a lot of empty jars coming back for refills!
Absolutely amazing! I agree that it took more than 50 minutes as it took me about 90 minutes, but it still tasted amazing. I found it only started turning into a jam as such once it was cooling, but it tastes fab. I also found that as it cooled it reduced in spice which was a good thing cos at first it was very spicy! Thank you for this recipe, definitely going to make this for a hamper x
I made this last night and love it! I used 6 large peppers and only 8 chillis as i didnt want to make it too hot! it is a little on the sweet side and may reduce the sugar next time but once it is combined with something savoury it actually doesnt taste as sweet.
It didnt take as long as some people to thicken, I think around 1hr 20mins.
Highly recommend this to any beginner its extremley easy to make. I will definately be making it again!
I made this last night and love it! I used 6 large peppers and only 8 chillis as i didnt want to make it too hot! it is a little on the sweet side and may reduce the sugar next time but once it is combined with something savoury it actually doesnt taste as sweet.
It didnt take as long as some people to thicken, I think around 1hr 20mins.
Highly recommend this to any beginner its extremley easy to make. I will definately be making it again!
Fantastic recipe! Mine had a real kick to it but I have a family of spice lovers so that wasn't a problem. Gave little jars of this away as part of Christmas hampers and it went down a storm!
Really good with cold meats and cheeses but also yummy mixed with a bit of soy and mirin to make a dipping sauce or just slathered on top of a piece of chicken or salmon and baked for an easy dinner.
I also found it needed cooking for around two hours to get a jammy consistency.
I thought I'd lost this recipe because I'd forgotten to put it in my binder. I made this 2 years ago for Christmas and loved it SO much. Only just found a shopping list from that Christmas and googled the ingredients to find this recipe again. I can't tell you how happy I am I found this. It is addictive and amazing!