Sweet chilli jam

Sweet chilli jam

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(151 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

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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.

thoroughlygood's picture
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This was a joy to make. Preserves always are.

I did end up cooking the syrupy mass a little longer than advised in the magazine, but really that wasn't a great problem.

Just need to keep an eye on what the mixture looks like as it's reducing. Make sure it's a good gloopy sticky mixture before you decant it into the jars.

parkini's picture

Its a really thick sauce. Thanks for getting back to me. I'm going to make another batch as the first didn't last long, soo nice!

Thanks again

sharonadderley's picture

Thanks for getting back barney, plan to make this jam this weekend so will let you all know how it goes.....

racheybabes1's picture
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Barney, Thanks very much for the reply.

racheybabes1's picture
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I am after some assistance if possible I am planning on making the Chilli Jam this weekend, I bought some 1/2 ltr jars this weekend but I don't know if they will be too big.

Please can someone tell me what size would be best if I have bought the wrong size, I am hoping to give them out as Xmas so I want to try and make the 4 jars as described in the December issue.

Thanks.

parkini's picture

Hi, I made this today....amazing flavours! The only issue is that mine has cooled down now and still hasn't set like jam. Any tips?

violabird's picture

I'm hoping to make this for Christmas presents too, I found canned cherry tomatoes in tesco, so I assume you should be able to get them in the bigger supermarkets?

Just wondering if the cooking times would be the same if I doubled up the quantities?

Will comment again when I've made it...!

sharonadderley's picture

Hi, i really want to make this jam, but have never heard of canned cherry tomatoes, do i need to use these and where can i get them from? or will normal tinned tomatoes do?

smileyk's picture
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I made this tonight and it tastes good (though it's still warm at the moment so I'll try it again when it's cooled. I used red and green chillies.

Only comment was that mine took a lot longer than 50 minutes! In fact it was more like 2 hours before it thickened up! So don't make it if you're short on time!

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