Sweet chilli jam

Sweet chilli jam

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(147 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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giantcatbear99's picture
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This was the first time I have tried to make any kind of jam. I made this with some home grown chillies and it wasn't nearly hot enough, and far too sweet, even for sweet chilli jam. Perhaps my chillies were substandard? I'm going to try it again. :-S

You do need to simmer it for way longer than 50 minutes to get the consistency right, but it does get there in the end. I'm giving it four stars because it is a dead easy recipe, compared to others. I think it just went a bit wrong for me because it was my first attempt!

sulbycossack's picture
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This is excellent for Christmas presents. I have made this a couple of times and plan to again this year. Easy with a little kick........

sugarmagic's picture
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I used some yellow and green peppers as well as the red and also a mix of red and green chillis and the result was fab, now I have 3 jars ready for Christmas

wezza77's picture

Instead of using tinned tomatoes is it possible to use fresh ones. I am going to attempt this recipe next week.

charri1978's picture
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Amazing, used 7 chillies and is still quite hot. Was very easy to make, took slightly longer than stated but that's not an issue.

mrsbun57's picture

I love this recipe. I made the first batch with fresh tomatoes from the garden. The second batch was with tinned chopped tomatoes. For both batches I used jars of roasted peppers in brine that are available very cheaply from ethnic food shops. Both batches were delicious. As I didn't want it too spicy, I de-seeded half of the chillies. My only complaint is that my friends and family keep asking for jars, so I can feel a third batch coming on.

princessjennywren's picture
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Made this for christmas presents last year for my dad and grandad and had to make it again on father's day as they'd run out - a big hit! I made a few changes, I put in 6 chillis as that seemed plenty and used 50/50 sugar as well as my dad is diabetic so it did make less in volume but also had a lot less calories in it. A nice spicy kick but without blowing your head off, really nice!

ruthyp's picture

Hi,

Could anyone make a suggestion for replacing the peppers. I am fine with chilli's but not red peppers.

Thanks
Ruth

xellisx123's picture

how far in advance should this receipe be made if i want to make it for christmas presents? i ask this as you have to make chutneys at least 3 months prior. and once opened where should it be kept and for how long? thank you.

xellisx123's picture

how far in advance should this receipe be made if i want to make it for christmas presents? i ask this as you have to make chutneys at least 3 months prior. and once opened where should it be kept and for how long? thank you.

lisawaghorne's picture

Made today, very nice but too hot for me. I think I will make again but with 6 or 7 chilli's. I think the hubby will like it though.

weejenmul10's picture
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We had the chilli jam with filled wraps lots of salad and greek yoghurt. What I did for the filling was cooked either beef strips or chicken with chopped up peppers and onions cut in strips too, once cooked I added a heaped dessert spoon of chill jam and stirred it through and served. The greek yoghurt helps take some of the heat away for the wimps in the family.. It was so yummy everthyhing was put on the table and we all helped ourselves. I sometimes make potato wedges to bulk up this meal

hayash's picture

No I didn't change any of the ingredients, except went for the tinned tomatoes as I couldn't get tinned cherry tomatoes in Spain.

Yes I made it for a special occasion to take back to UK with me for presents for my sons.

I made sure I had everything according to the recipe before I started.

I was very careful to make sure I was doing it correctly. I cooked it for hours but it didn't thicken. I had to throw half a saucepan away.

hayash's picture

I made this today following the recipe very carefully using canned tomatoes instead of canned cherry tomatoes. I was very disappointed in the way it turned out. Still very runny, filled 4 small jars, and still have half a saucepan over. I cooked it for several hours in the hopes it would thicken.

Please can you give me any idea where I went wrong?

Thank you

daisyb2's picture

I just made this. I was worried as the weight of the peppers wasn't given, and mine were huge (34p at Lidl's yesterday), but I risked it and used all 8. Needn't have worried though as it's turned out fine, I was one chilli short (sold in packs of three and didn't notice until I got home). The hotness is just fine for me, they were big chillies too.
No doubt I'll be making this again.

deirdre1's picture

Just wondering what is Sweet Chilli Jam served with - cheese etc?? or on bread

Thanks
Deirdre - Toronto, Canada
PS Love your recipes

marola's picture
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Another year of chilli jam production. Fantastic recipe especially when you use home grow veg.

helsmccann's picture
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I made this to try out as I intend on making different little things to put into a Christmas hamper for my family. It was so easy to make, although despite using a maslin pan it did take a little longer to thicken than stated.

I'll most definitely be making this again and again and again.

Thanks for the fab recipe.

hendersles's picture
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This is lovely have made it several times now ,goes very well with pate on oatcakes or on burgers.I use fresh tomatoes works well.Watch and not let it catch near the end of the simmering as it seems to take ages but it is easy to let it go to far! ! Go on make it you will love it.

catcalledcharlie's picture
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Amazing! Delicious and simple. Followed recipe and timing and found to be accurate. Used cast iron casserole pan. Will do again!

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