Sweet chilli jam

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


  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 (288)

loulou3489's picture

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

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.

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

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

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

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...

janetrobson's picture

LOVE this recipe! Does take a little longer to thicken than stated but well worth the wait.

ljshakey's picture

I made this jam about 3 months ago. I cooked it longer than stated to get a thicker consistency but the final product is AMAZING. It goes with everything, if you dare to try! If left to mature, depending on amount of chillies you add, it develops a lovely fiery heat. Will definitely be making again!


screamqueen666's picture

Made this as an extra christmas pressie for some of the family, it didnt last a week and now i have to make another batch for my hubby and he thought it sounded awful!! Really good recipe and nice and easy to follow

bluebell123's picture

Made for the first time. Great hit!!

beastley's picture

Awesome! I made this for xmas presents, but my husband won't let me give any away! Yum

alisonvause's picture

Had to make this without a food processor so chopped ingredients as finely as I could, still turned out wonderfully and all my friends and family are asking for more!! Great recipe. :)

swillis's picture

As others, I had to cook it for a bit longer, about two hours but I was using two regular saucepans. BUT it tastes amazing. Mine is very hot, but it's a Christmas present for my parents and they prefer hotter food.

cashewnutka's picture

I made two batches last night: a red and a green one. For the green one, I decided to use two grated courgettes and white wine vinegar instead of tomatoes and red wine vinegar. The colour is ok, not as appetising as the red one, but it tastes heavenly! Because I'm going to give them to my nans for Christmas, I reduced the amount of chillies to 7. For some reason, the red is slightly hoter than the green one. Both truly delicious and I will definitely be making them again!

nigel226's picture

Just made my forth batch, agree with everyone its so good! Made a mistake used a tin of cherry tomatoes with the skins still on, had to sieve (strain) the jam to get the skins out. And yes cook it longer for a deeper colour and flavour. I've also played with the sugar, a bit of dark muscovado adds to the flavour.

lurvlyloz's picture

Made this last night for my christmas hampers. smelt gorgeous. only tried a little bit but was yummy. as per the previous comments took a lot longer but well worth it

wfraser's picture

This will be my 3rd year making this as Christmas gifts. My friends love it so much that they've been hinting about me making it again since the summer!

rib_n_saucy's picture

Just finished making this recipe for the family for Christmas. Made double the amount stated as there is a lot of us and it has taken a lot longer to prepare then the time given. Just the cooking part of making it has taken 6 hours for it to become the right consistency, for a lot of the time I had it in the oven as it kept catching on the hob. However, it does taste amazing and because I have cooked it for so long it has become a glossy dark crimson colour which will look really nice in the jars. Made Mary Berry's Christmas chutney last year but I reckon my family will go mad for this one! And there is no preservation period so you can eat it straight away

phillm's picture

Made the chilli jam today for the first time found the recipe really easy to follow the smell was a bit off putting at first but the end result is really good an tastes really nice I would recommend this recipe to my friends and there going to make ideal gifts for christmas


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