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

Show comments
sophiab's picture
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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
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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!

ethanshaw18's picture
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JUST FINISHING OFF AND SMELLS AND TASTES FABULOUS. IT DID HOWEVER TAKE ALOT LONGER TO THICKEN UP, BUT WORTH THE WAIT !

sarahhowarth's picture

Made a second batch of this today ... I only put the seeds of 7 chillis as I had read the comments before and didn't want to blow anyones head off ... my Brother-in-Law being my chief tester said it was perfect so its definately going in the hampers I am doing for Christmas Presents... so easy! just takes a lot more cooking if you haven't got a wide saucepan but not a big deal really !

jasonsimpson23's picture
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Followed the recipe to the letter (Tesco had tinned cherry tomatoes) and it's fantastic. There is a quite bit of heat in t there, but works really well with good cheese (lunch today!). Took a little longer to cook down (about 75 mins), but once it had started to thicken, I put the heat up and kept it moving. Result was a bubbling lava as described.

Can't wait for some cold cuts at Christmas to go with it, as I think it will be fantastic with cold ham. Would make a great Christmas present for a chilli fan, but not for those a little less tolerant to heat!!

spa_kles's picture

This recipie is great... my whole family adored it although I could not get tinned cherry tomatoes so I used fresh and it was still good.

kerry_clark's picture

Have just made this according to the recipe using normal fat chillies and although it's delicious it does actually blow your head off! Fortunately we like hot things so will probably eat it all, but if you like things a bit milder I would suggest only 5 chillies or even less.

bevan1's picture
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I made this using real cherry tomatoes whizzed in the blender instead of tinned ones (misread the recipe!) - I find it a little hot for my taste, but I haven't yet tried it with cheese or meats - if I made it again, I'd leave out most of the seeds. I had to boil it for about 2 1/2 hours on a low setting before it would set (but then I don't have very wide base saucepans).

I doubled the recipe size, and it made 11 250-330ml jars full - plenty for Christmas presents and to keep some for ourselves! :-)

smileyk's picture
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Barney, I used a large saucepan that is as tall as it is wide. I used the stated amount of chillies but I used a mix of red and green and mild and hot. Tastes fab - so much so that I'm only giving away two jars as we're keeping the rest for us!

mmuknet's picture
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Absoloutely gorgeous! I made this jam with the intention of giving away the jars at christmas but it was so lovely I ended up keeping it all! Planning to make this again in the near future, and hopefully it will be a deliciuos as the first batch! A great way of using my own homegrown chillies!

laura_steele_uk's picture

i've just made my first batch and it's far too hot - used 10 chillies as directed but it's too hot to eat - anybody know how i could save it - possibly with another tin of tomatoes and some more sugar to balance chilli?

sarahdarah's picture
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Have just made this recipe for xmas hampers and amdelighted with outcome. It's the first time I've ever made sweet chilli jam and it was so simple. Barney, Can you tell me the best way to store this? I sterilised some jam jars and poured in. Can I just store in a dark cool place now (I've not sealed the jars or anything just put the lids on tight) or shall i refrigerate? I'm going to give as xmas presents so need to make sure they are stored correctly to be okay for christmas. Also, did you write the recipe for the red onion marmalade? If so, I am making this soon and would like to know the best way to store? Should I refridgerate? Thank you!!!!!

sarahhowarth's picture

I am making this for the first time today and I am 1 hr and 25 mins into the simmering part and its still not thickened ... will just have to keep going I guess... the smell was off putting at the beginning but now smells ok ! Making for Christmas Presents so fingers crossed it works !

kwatts759's picture
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I am making my second batch of this jam today - it was such a success! I did let it cook for longer than suggested, until I thought it was thick enough. As someone else mentioned, the initial smell while you are cooking it is quite offputting, my husband was very reluctant to taste is as he was put off by the cooking aroma - but once persuaded, has a little with almost every meal if he can! Have passed this on to lots of friends and family.

lisaferguson's picture

I am making this Jam at the weekend for christmas gifts and was wondering what size of chillies are best? I like a kick from spicy foods but don't want the chilli to be too overpowering. I know that the small ones can be quite hot! Please help. Cheers.

valstuart's picture

I have just made this and put in jars. It seems very runny any why I can save it?

racheybabes1's picture
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Sorry I forgot the rating!

racheybabes1's picture
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I made this yesterday and have to say I was a little nervous at first as it smelt really vinegar'ish but then they do say the proof is in the tasting and it tastes fantastic. Even if I do say so myself, I doubled up the quantities and it did take a little longer to thicken and I got 8 x 8oz jars and a big tub full.

I will definately be making this again!

emmagib's picture

I made this over the weekend as I am going to give it away as christmas presents, I only made 2 jars as the smallest I could find were 500ml, so I have just bought some more jars to make more. My husband sneaked a teapsoon of one of the jars and put it into some gravy he was making it was really nice.

drfabio's picture
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I've literally just finished putting this in jars, and couldn't help sneaking some with a bit of camembert. It's delicious, and I'm considering going out to buy more cheese so I can eat some more! Next time I might use fewer chillis because it was much hotter than I was expecting, but I may have just had unusually strong ones. I also had to cook it for longer, giving it a rapid boil for about 30 mins til it thickened. I got 3 12oz jars and 4 8oz ones out of it.

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