Sweet chilli jam

Sweet chilli jam

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(160 ratings)

Prep: 20 mins Cook: 1 hr


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



    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

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  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 (281)

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

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

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

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?


oyavale's picture

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

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

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

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

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


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

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

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! :-)


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