Sweet chilli jam

Sweet chilli jam

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(146 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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hedge43car's picture

had problems getting it too the "lava " stage - however if you halve everything ( apart from the cherry toms ) and follow the recipe then in about 90 mins on a low heat - (stir every 5 mins after 60/70 mins)- then at last you get to the thick "lava " stage .

taste better - and easier to use !

this makes 2 old jam jars amounts

hope this helps

tetttigger's picture
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This is the third time making this jam and the peppers were sourced at market and sooo much cheaper! I boil instead of simmer to cook in 50 mins - tastes fab!

carol101261's picture

I've been searching for a Chilli Jam recipe that was easy enough to make and this one is perfect! I've given loads away, all to great reviews. I used fresh tomatoes from the garden and only had half the red wine vinegar so added a drop of white and it was still gorgeous!

eesiboo's picture

I'm really bad in the kitchen, tried this recipe and it worked out perfect! Tastes amazing. I used birdseye chillies. Thank you!

boisneuf's picture
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This is fantastic!! It hasn't cooled down yet, but I can't stop trying it. I didn't manage to cook it in the time stated. A|fter chopping all the peppers etc and letting it boil down to thicken up, it took me 2 hours 15 mins!! Also it only made 3 small jars and half of a very, very small tupperware container ( this was before I started trying it). I will be going shopping again tomorrow for all the ingredients as I cant wait to make more!!!!

ewanwallace1's picture
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Made this for a second time, I'm a 21 year old male student and consider myself as having very basic cookery skills yet this recipe is so simple, and once again has produced delicious results which make nice gifts.

It goes very well as a dip for crisps/breads at a party btw

carolkayley's picture

Would just like to say how this Chilli is,I made a few jars for friends a few mths ago.I have been asked to make some more,my pan is boiling at the moment with another patch nearly ready.If you have not tried this then do.

comraich's picture
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Would agree with other contributors that the cooking time needs to be substantially increased. I used a jam pan with a wide heavy base on the simmering plate of the Aga and it took 2 and a half hours to thicken; it's still warm at the moment but I have tasted it and it was well worth the effort! Great flavours, superb colour, but would disagree with Barney in that it's got one hell of a kick - use sparingly! Finally I haven't changed the quantities but its made nearly six 200g jars.

annbishop's picture

This jam is amazing!! I will be very happy to give it as gifts. I will try and source my red peppers more wisely next time as it is quite expensive, working out at about £2.25 per jar, however it would cost a lot more than that form the supemarket and would not taste as good!! That sounds a bit mean of me but I do dress the jars up very nicely too and make up little hampers for my friends of these homemade goodies so I need to watch the cost x The recipes on this site are always excellent x well done

jevick's picture
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Put less chillies in- 7 and this was just right. Also used 2 orange and a green pepper with no problem. Cooked for only about 20 minutes longer than recipe to get the right consistency and cooked in big Maslin pan. Great recipe.

efr0stie's picture

My friend gave me a jar and it has all gone. Thanks kids! It is lovely and it is not too hot.

teapotty's picture
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Made this to hand out as Christmas presents and I've been overwhelmed by people asking for the recipe! Not sure I'm going to tell them as I want to make it again next year! Luckily I did keep a jar for myself. It took me a lot longer to get this to set too, but was worth the wait! I did replace a few of the red peppers with sweet peppers and I liked the results.

loulou3489's picture
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This is absolutely delicious! I made it for Christmas presents and it went down a treat (I did keep some for myself though!). I would say the best pairing for this was pork pie, it went beautifully, but was tasty with cold meats too. I would definitely make again...

tigerstriper's picture

Can the red wine vinegar be substituted for a non alcoholic version?

hl_miles09's picture
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I made this to go in Christmas hampers and it was delicious! (Ended up keeping a few small jars for myself to go with cold meats on Boxing Day!) Has a lovely kick of chilli. Also found it took longer than the 50 minutes to thicken properly though.

benjpowell's picture

Hi I made this jam just before Chrimbo and it was amazing, if I wanted to make it into more of a pouring sauce do I just cook it for less, I’m concerned the flavour may taste raw or something.

I figured if it coats the back of a spoon then it’s a sauce, right?

Thanks

Benjamin

sennefer's picture

Made up this one yesterday, added to the chillies and lowered the sugar, fantastic. Took a bit londer than the 50 mins, three hours longer actually, but it works. And I have to say it's great on toast for breakfast. Thanks Barney this ones a keeper.

rachaelsingh's picture
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I've made two batches of this jam to date and it's absolutely PERFECT. I add a couple more chillies because I like having my head blown off, but it works SO well with strong cheese.

Needless to say, the jam doesn't last very long because it's so good. Time for make some more! Thanks so much for this recipe, Barney.

fernypooh's picture
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fantasic recipe, made as gifts, already had requests for more.. i went through a jar over christmas was fab with everything!!! did take a lot longer than 50 mins to thicken...

fernypooh's picture
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fantasic recipe, made as gifts, already had requests for more.. i went through a jar over christmas was fab with everything!!! did take a lot longer than 50 mins to thicken...

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