Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(150 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

minivtecturbo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried at a family B-day gathering and would recommend to anyone! Thumbs up!!

doodles42's picture

Oh boy this is good!!! The first online recipe that I've ever done that has been 100% success. As other people have said, it took alot longer for the sauce to thicken, probably two hours. I used a selection of different chillis for a nice blend. All I can say is Wow! Thankyou so much! Will be making loads more!!

lucybecque's picture

Barney, you need to set up a help group for chilli jam addicts. This recipe is superb!
Thanks

vivjay67's picture

Nando's has sent me searching for chilli jam so I'm going to make this. Do you think it will matter if I use lazy garlic, lazy chilli and lazy ginger as I find them really easy to use and keep them in the cupboard for use with all manner of cooking

julesp57's picture

Absolutely delicious - took a bit longer to thicken but got there in the end. Will definitely make more for presents

allie4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I LOVE chilli jam and found this recipe to taste the best and closest to jars of ready-made I used to get.
My only quibble is that it does take longer than suggested to thicken if you're using a big saucepan! I've made 2 batches now and the 2nd time I boiled it longer but still not long enough as it's a tiny bit runny...
Overall it's a brilliant recipe and the most delicious addition to any meal. Make loads because if you're like us, you'll get through it very quickly!

dorntanza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The first time I made it this was for a family get together - all four jars disappeared through the course of the evening - either eaten or taken away by my kids! What a success! I have since made this recipe countless times and everyone raves over it. I made it for a shooting party with pheasant pasties - nothing came back! It also works with mixed peppers although the colour isn't so good. Thankyou for such a wonderful recipe.

geminx's picture

This sauce/jam was fantastic, especially with cheese. I doubled up the quantities and gave it away as christmas presents. Within days I had family and friends phoning me asking for more. They even took it to family buffets! My boyfriends sister doesnt like spicy food but loved it with soft cheese on toast.
I changed the recipe slightly as I found it too spicy - I added about a cup of forest honey and a bit more sugar towards the end. The last bit I have left is hidden in the fridge away from addicted family and friends!! I will definately make it again, I will just have to pursuade my mum to let me borrow her jam pan again!

delirawtenstall's picture

Hi Barney

I made this as soon as I saw the recipe - to sell in my deli. Sadly, I can't keep up with demand! I've got people virtually threatening me if I don't make some more quickly, so thank you so much - It's been a runaway success. The only annoying thing personally is that I'm allergic to peppers, so haven't had the opportunity to sample it. Customers are adding it to mayonnaise, sauces, gravy and finding all manner of ways to use it in their cooking. So, once again, a massive thank you on behalf of Rawtenstall!

loleady's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous - made it for Xmas pressies and was well received!

bigcitzchic's picture

Hi, I have been desperately trying to get the jam to thicken , but to no avail. Has anyone had the same problem? Any thoughts on how to resolve it?

Thanks!

oyavale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Hi, I made this recipe just before Christmas to give to my friends as part of their Christmas presents, I also kept a jar for myself. My friends and I thoroughly enjoyed the jam and they enjoyed it so much that they have asked me for the recipe so that they can make it too. I must say it took just over 2 hours to get sticky, despite using the exact ingredients and method specified and cooking the jam in Le Creuset, oval 29cm cocotte. The jam tastes very nice, spicy and has a beautiful colour and it goes well with cheese as well as cold meat... enjoy !

dcaddy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My wife loved this, had a good bite to it, it didn't set like a jam, but it was lovely with cold meats and in a snandwhich, if you like spice you'll like this.

jaynelou's picture

Hi Have just been given a jar of this jam for christmas and it tastes fantastic! I am now going to try and make some of my own!
Have never made any jam of any kind so am looking forward to this.

niknak1601's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow - what great jam! Flavours and colours are amazing and its so easy to make. I made 5 small jars but will definately make more soon. I used 10 fairly big red chillies and the heat is just right (but I do enjoy hot food!)

sophiab's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I had the same problem with it not thickening. The second time I made it I strained the mulch of chilli/peppers, as well as the cherry tomatoes, but it was still too runny. I still ended up having to partially strain it at the end. But the flavour is so good I would still make it again.

sarahmoose's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh wow! Just finished making this and it's FABULOUS!!

Yes it did take a lot longer to thicken than the recipe promised (I wish I'd read the comments on here first!), but well worth the wait.

It's got quite a kick to it, but I suspect that may be the 4 scotch bonnet peppers I substituted for regular chillies.

Thank you!

Pages

Questions

Tips