Sweet chilli jam

Sweet chilli jam

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(150 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Makes 4 small jars

This 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 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

  1. 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.
  2. 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

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Comments

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dorothy24's picture

This is a brill recipe, so easy and very very tasty.

pamlord's picture

can I make this jam in a microwave by halving the ingredients

keri_thomas's picture

This is the second time I've made this recipe. On both occasions I've been without a food blender so have had to use a potato masher to try and crush the ingredients (no easy task!) but to my mind this has made the end result a bit more authentic, as there's lots of nice chunky peppers and chillies in the jam. This time around I've used fresh cherry tomatoes and it doesn't appear to be making much of a difference to the recipe, although I admit the second batch is bubbling away as we speak so the end result could prove differently. I've played it by ear when it comes to times, as the 50 minutes does seem very inadequate, and it seems to take at least an hour and a half on my gas hob. I used it last week by running it through some spaghetti instead of a pasta sauce, and it really was delicious.

64baby's picture

I made this chilli jam to take on a skiing trip to Mount Hotham, Australia. (I cooked for twenty for a week as I don't ski). It was delish and I now have orders from the group we were with. Yummy!

hattiechambers's picture

We bought some delicious chilli jam from a roadside stall in Cornwall and was desperate to recreate it when we got home from our holiday. This recipe was just perfect, in fact we think it's even better. The jam is easy to make (like others, it did need a longer cooking time) and is gorgeous with a barbecue but also goes really well with cheese and biscuits (my husband loves it slathered onto a simple cheese sandwhich). I reduced the sugar to 550g and it was still sweet and tasty with a great kick. It made five 300ml (Bonne Maman size) jars. Only made it last weekend and already received several requests for the recipe. Planning to make some more very soon.

kizmcg's picture
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Amazing recipe! I made it as part of my Xmas gifts and received nothing but compliments from people and them wanting to know where I got the recipe.

I took out some of the seeds to take some of the heat!

gail35mitchell's picture
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made this for the first time today was anxious about how long to simmer for after reading previous comments but needn't have worried turned perfect and tastes great too".

emmajane1980's picture
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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!

beckyloveschilli's picture
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BEST. THING. EVER.
thank you for bringing this into my life :D

lauraface14's picture
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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

gemma99's picture
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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!

gemma99's picture
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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!

paulrayner's picture

Brilliant, I've tried a few, but this is by far the best yet!

susied's picture
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Great recipe, but as most people say, it takes a lot longer to cook than stated.

ruthykins22's picture
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I made this Sticky chutney/jam tonight and it is divine! Very easy to make, great easy to follow instructions, will definitley make it again soon!
Have to admit I will probably add less chillies next time, as it was a little burning on the tongue, but tastes great with tortillas and cheese!!

amy_685's picture

made this chilli jam and left it over night thinking it would get thicker and it is really runny last time i made it it went thick not sure what I did wrong can anyone help me to make it thicker as i did use chillies that had been frozzen in the frezzer?

parsonsl's picture

I have made this recipe a number of times now and it always tastes amazing. I do find it takes longer to get the sauce to thicken enough, but it is worth the time. Goes beautifully with cheese.

gwenno71's picture
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Sweet and sticky. Gave out as Xmas presents. Mild. Great with cheese and crackers or on chicken, salmon, or pork with stir fy noodles and veg.

beanypie's picture
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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.

bexter74's picture

Barney! I love this recipe! And so do my friends :) I gave them some as a Christmas present and we can't get enough of it! In fact I'm now off to the supermarket to buy more ingredience to make another batch! Thank you!!!

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