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

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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!

thedaisydarling's picture
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I have made this exactly as the recipe stated and it was great, the next time i cut down the amount of chillies and added 50grames more sugar and a level teaspoon of salt, this made a sweet chilli sauce that you could use as a dip, my husband and grandchildren prefered it sweeter, but if you have a palate that will take the sauce hotter go for it, you will not be dissapointed, great stuff.

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.

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