Sweet chilli jam

Prep: 20 mins Cook: 1 hr

Easy

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: per jar

  • kcal857
  • fat1g
  • saturates0g
  • carbs220g
  • sugars218g
  • fibre0g
  • protein5g
  • salt0.34g
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Ingredients

  • 8 red pepper, deseeded and roughly chopped
  • 10 red chilli, roughly chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

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

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.

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Comments (288)

ekirkman's picture
5

Was looking for a recipe to replace some chilli jam I brought at a fete and this was the perfect substitute. Only problem is the quantity of cheese I am now eating to accompany it:)

emmamason's picture
5

absolutely loved this recipe! made it for xmas for gifts and now always have a jar in the fridge for myself. goes great with cheese and crackers.

jburton's picture
5

Wow, this is amazing. I didn't use the 10 chillies but used 8 instead, plus i used only the seeds from 4 of them the other 4 i deseeded., its still plenty spicy. What a fantastic jam. Thanks Barney x

jburton's picture
5

This sounds lovely and i will definitely be making this.
Lesleymc we grow virtually all our own veg etc including chillies, we had a lovely crop last year. Its so nice to cook with your own produce, i think it tastes so much better.

lesleymc1143's picture
5

I have made this over and over. It goes down very well in my house. I dont actually put in any peppers (just chillis) and it seems to get hotter the longer it stands in the fridge. Am growing my own chillis this year and cant wait to get my first crop and make this again.

emmawelsh's picture
5

I have made this for christmas presents too. The jam/dipping sauce is lovely. Have given a couple out already in a goody bag with some nice cheeses and good quality crackers. The recipients were very pleased. My first time at chutney-esque type cooking. Loved it.

maharaj101's picture

Hi, what sort of red chillis does the recipe use? The very small ones?

nicolamc's picture

I made the Sweet Chilli Jam for Christmas presents last year, it was so popular everyone wants another jar this year. Good job it's so simple to make!!

bethharper's picture
4

Hey I made this last night for Christmas presents and it was fantastic! I adapted the recipe slightly and used a can of chopped tomatoes with chilli to make it extra spicy (the people I'm making it for like the heat!) so it's incredibly hot but still has that lovely sweetness!

jayne_1102's picture
4

...lol, just noticed it said 4 small jars! So I did good then...got a bonus one! ;0)

jayne_1102's picture
4

I've just finished making this for the first time! As others said, it takes longer to thicken than it states and boy does it pack a punch! Lush tho....will be making some more I used 9 instead of the 10 chilli's suggest so next time will prob go for 7! Mine only filled 5 small jam jars...does that sound about right...I'm new to this jam and chutney game!

rubyrules's picture
5

I'm making this for the second time using double quantities in a big stock pot. Everybody loves it! Its so easy to make but i've found it needs cooking for a couple of hours , maybe because I'm making twice as much .

rigathistle's picture
1

should have read the comments before I tried this, had only a couple of hours to spare and it still hadn't thickened up. Had to use balsamic vinegar as couldn't find red wine vinegar here in Riga and tinned chopped tomatoes instead of baby tomatoes for the same reason. Now debating whether to boil it up again or just chuck the whole lot out!

tonykerr's picture
5

I made this exactly to the recipe, it did take a bit longer than suggested in the method to thicken up, however it tastes delicious so I am giving some away as christmas presents. I will definately make this again

bethanyhanmer's picture
5

This has a great taste, but a lot of chilli kick! Took ages to thicken, but worth it. I will definately be making this again.

bethanyhanmer's picture
5

This has a great taste, but a lot of chilli kick! Took ages to thicken, but worth it. I will definately be making this again.

humanbean's picture

I was given a chilli plant as a gift so have lots to make use of !I've made gallons of sauce as gifts for family and friends as you really do get a lot, I used sterilised pasta jars (around 200ml size). I used regular tinned tomatoes and cooked it in a stainless 5l pot and it took longer than the time stated so you need to keep an eye on it starting to thicken. Definitely make it though as it's delicious as a sauce with most foods or as an ingredient itself...

charlie_c's picture

Made this on Saturday and its delicious! I have stored most of it away for presents and it looks so pretty. Definatley packs a punch but I guess thats the point!

alemap's picture
5

Absolutely fantastic - looks even better than the photograph and tastes out of this world

sambatchelor's picture
5

This is a lovely recipe. the sweetness takes the heat off the chilli's and it is the best on cheese on toast! I cooked mine in a 24cm saute pan and it took longer to cook than stated, around two hours rather than one, but worth the wait!

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