Sweet chilli jam

Sweet chilli jam

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

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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bluebell123
20th Dec, 2011
Made for the first time. Great hit!!
beastley
17th Dec, 2011
Awesome! I made this for xmas presents, but my husband won't let me give any away! Yum
alisonvause
17th Dec, 2011
Had to make this without a food processor so chopped ingredients as finely as I could, still turned out wonderfully and all my friends and family are asking for more!! Great recipe. :)
swillis
11th Dec, 2011
5.05
As others, I had to cook it for a bit longer, about two hours but I was using two regular saucepans. BUT it tastes amazing. Mine is very hot, but it's a Christmas present for my parents and they prefer hotter food.
cashewnutka
10th Dec, 2011
5.05
I made two batches last night: a red and a green one. For the green one, I decided to use two grated courgettes and white wine vinegar instead of tomatoes and red wine vinegar. The colour is ok, not as appetising as the red one, but it tastes heavenly! Because I'm going to give them to my nans for Christmas, I reduced the amount of chillies to 7. For some reason, the red is slightly hoter than the green one. Both truly delicious and I will definitely be making them again!
nigel226
7th Dec, 2011
5.05
Just made my forth batch, agree with everyone its so good! Made a mistake used a tin of cherry tomatoes with the skins still on, had to sieve (strain) the jam to get the skins out. And yes cook it longer for a deeper colour and flavour. I've also played with the sugar, a bit of dark muscovado adds to the flavour.
Twinklebum99
5th Dec, 2011
5.05
Made this last night for my christmas hampers. smelt gorgeous. only tried a little bit but was yummy. as per the previous comments took a lot longer but well worth it
wfraser
4th Dec, 2011
5.05
This will be my 3rd year making this as Christmas gifts. My friends love it so much that they've been hinting about me making it again since the summer!
rib_n_saucy
30th Nov, 2011
5.05
Just finished making this recipe for the family for Christmas. Made double the amount stated as there is a lot of us and it has taken a lot longer to prepare then the time given. Just the cooking part of making it has taken 6 hours for it to become the right consistency, for a lot of the time I had it in the oven as it kept catching on the hob. However, it does taste amazing and because I have cooked it for so long it has become a glossy dark crimson colour which will look really nice in the jars. Made Mary Berry's Christmas chutney last year but I reckon my family will go mad for this one! And there is no preservation period so you can eat it straight away
phillm
29th Nov, 2011
5.05
Made the chilli jam today for the first time found the recipe really easy to follow the smell was a bit off putting at first but the end result is really good an tastes really nice I would recommend this recipe to my friends and there going to make ideal gifts for christmas

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.