Sweet chilli jam

Sweet chilli jam

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(149 ratings)

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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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cathyf888's picture
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Like others I've found this takes a bit longer than the recipe suggests but it is well worth it! I use my jam to barter favours from my sister as her husband loves this with cheese and eats it with gusto!

soniduke's picture

I made this today and it tastes wonderful. I used just four Scotch Bonnet chillies and removed the seeds as they are very powerful chillies. I will definately make this chilli jam again.

birnamlodge's picture
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Try this in your toasted cheese sandwiches! Delicious. I made this last night and yes it did take me at least 1/2 hr longer to make. Wonder has it something to do with how hard you let it simmer. When I turned up the heat a bit more after the 50mins, it seemed to start to thicken. Made approx 6 medium jam jars.

pmorris1969's picture

On the keeps for 3 months in a dark cupboard, do you dispose of after 3 months if not used?

sneezy69's picture
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TRY LIQUIDISING!!! man its thick, took about 1 1/2 hours in a thick based frying pan, now consistency of thick jam, yummy. eating it right now with home made wholemeal bread and cheddar.
heaven

sneezy69's picture
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put ingredients in a liquidiser instead of mixer, will let you no how it turns out

oslosmum's picture

I made this recipe. I used about half a cup of chillies of varying types which I have grown this summer. Set well in about an hour of steady boiling in a wide cast iron casserole. Tastes fine but I assume it needs 3 months to prove. Nice recipe so many thanks.

bekboo's picture

My chillies are "Hot Payio Sizzle", are these compatible with your recipe? Should I increase or decrease the number of chillies as they are small but quite powerful by all accounts. This is my first year growing them!!!

surfdude's picture

would like to make this but after buying a presvering pot at m&s stainless steel, I find jams and marmalde stick and burn , I have thrown away
my my last batch of apricot jam due to this .any advice please.
sandra

emmagifford's picture
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Forgot to rate this definitely 5 stars!

emmagifford's picture
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I made this for presents last Christmas (2008) and have had so many people asking for the recipe it was a triumph! It did take longer than the recipe states - I used a very large preserving pan so perhaps I'll try a smaller pan next time although I may just quadruple the amount as it went down so well! Just kep on watching it for the last half an hour and tasting to test of course, it will suddenly thicken and be perfect, you'll know when it happens! For the presents I used the smallest size kilner jars but for myself I just re-used a combination of mustard pots and small jam jars and it made about 8 jars in total. Definitely recommended! I got the taste the difference cherry toms from Sainsburys and used my own home grown red chillies, not sure what the variety was but they were anout 5-7cm long and quite fat. Sadly I only managed to produce two peppers though so had to buy these! Give it a try!

bevan1's picture
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Aradia - I made it with fresh tomatoes, and it is lovely :-) (and I'm still going through the remainder of my batch - it is perfect stirred into a beef stir-fry!)

ladywillow's picture

couldn't this be made with fresh tomatoes? I'm about to be over run with them!

katieh1401's picture

I made this for christmas presents for friends and family and have been pestered since to make some more. so I am about to make my second batch, I hope it is as successful as the first batch. This time I am making double.

lesleymc1143's picture
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Sorry forgot to rate first time!!!

lesleymc1143's picture
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Made this yesterday and BOY was it good!??? My husband loves it and I will definately be making it again..and again! Many Thanks

abbiefh's picture
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This is so nice. I made some for myself but also made some for christmas presents which went down very well. Need to make some more...soon!!

gingerboris's picture

We all just loved this recipe, in fact I'm about to make my second batch just one week after the first. I have to confess though that I made half the amount just in case we weren't keen. Silly me!

I went looking for a chilli jam recipe after my husband tried some at our local eatery after they ran out of mint sauce (yes it does go with lamb). My son-in-law is convinced it would make a good ice-cream topping too. I couldn't find a version in the shops so thought I would make my own and whilst it's not the same consistency as the pub one it's every bit as nice.

I didn't read the recipe properly and carefully and neatly chopped the peppers only to find you blitz them in a processor. So this batch should take half the time.

sarahmcneile's picture

Great recipe. I made it for family and friends for christmas and they have all put in requests for more. I use it with melted cheese and ham in tortilla layers toasted in a dry pan, add it to homemade burgers, anything I want to add a sweet kick to!

boistizon's picture
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Just made this jam today - absolutely gorgeous - will make again and again.
I have bookmarked it for next October so I can make a whole batch to give to family and friends for christmas.

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