Sweet chilli jam

Sweet chilli jam

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(152 ratings)

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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
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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, questions and tips

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Comments

Show comments
pigler's picture

In answer to etyw1 and tigger you put the lids on as soon as the jam goes into the jars. It's better to use hot freshly sterilzed jars and have the jam quite hot but not boiling when you put it in. You don't really need to use waxed disks so long as you have well fitting lids for your jars. If you use lids with centre "buttons" you will find that as the jars cool the button will pop in (with a slightly alarming click!) and vacuum seal itself. Also wait until the jars are cold before labeling them or the labels tend to peel off. Happy jam making!

crebbeck's picture

I am definitely thinking about making a batch of this for Christmas this year - but as a novice jam/chutney maker I have two questions to ask. The recipe says to 'cool slightly, transfer to sterilised jars, then leave to cool completely' Does this mean that once the jam has cooled slightly I transfer to sterilised jars and put the lid on immediately, or once transferred should I leave the lid off, wait for the jam to cool, then put the lid on ?????
Also, should I cover the jam with a jam parchment as well as a screw on lid ???
Thanks for your advice.

ewanwallace1's picture
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This might sound like a stupid question but I'm planning on making these in advance for Christmas presents. When I put the jam in to the jars should I leave it to cool before putting lids on or does it matter if it's still hot bearing in mind they may be in a cupboard for about a month

chantalbur's picture

I would like to make a diabetic version of this jam, or at least with as little sugar as possible. Any suggestions or tips on how to get this right ? Thanks

davidinwhitstable's picture

This really easy and makes great xmas presents so make it now so it maximises the flavours. You may need to cook for longer than the time shown to get it really sticky

revaelc's picture
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This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

revaelc's picture
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This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

revaelc's picture
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This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

b1thc68's picture
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tried this last weel it was easy to make and very tasty.

weesoph10's picture

Amazing, made this this afternoon, took the same amount of time as in the recipe and tastes great. Was a bit concerned about the heat but with other food ( I tasted it with prawns) its just right, I do like spicy food tho :D. Thanks for a great recipe.

kalegh_speed's picture
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i used muskavado sugar instead of golden caster sugar

kalegh_speed's picture
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i use this in work all the time, the only difference i have is using muskavado sugar to give it a darker colour and a sweeter taste

chief501's picture

I use chilli jam on top of salmon fillets. Take salmon pieces and lay onto pieces of tin foil. Spread over a few teaspoons of chilli jam and fold over the top to make a parcel and bake in the oven. Cooking times will depend on thickness of the salmon pieces. Serve with new potatoes and fresh seasonal vegetables or salad. Lovely healthy lunch or make small portions for a tasty starter.

sarahjj1972's picture
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This is amazing, I make it with 8 chilles rather than 10 and find this is enough for it to be hot but not too hot. It really is addictive, but beware once you give this to friends you will find it hard to keep up with the requests for more! Fab with cheese, cold meats, samosas, burgers and in stir fries.

redrozee89's picture
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It hasn't cooled yet but I've already had with home made chilli bread. it was too lovely to be that easy. I did add salt, more chillies and I used rice wine vinegar as that's what was in the cupboard. thanks for such a wonderful recipe

lmgjohnson's picture

Excellent recipe. Used fresh cherry tomatoes and double the garlic. Really yummy! If you use a proper jamming pan the timing is nearly perfect.

maskee's picture

I've Been making this since you first published it way back when with great success. One of the first questions I get when meeting family and friends is " when are you make somemore of your chilli jam". I've tinkered with the recipe from time to time (more ginger and garlic less chilli etc) I've found 8 chillis to be about right for me (but then it depends on the size and type) it goes great with prawns & fish cakes.

biglee41's picture

Taste wise this turned out AWESOME, however I ended up with Sweet Chilli Sauce not jam. I suspect the peppers I used were much larger than the recipe had intended and thus I had too much liquid.
After 2 hours simmering I gave up and made do with the sauce - Which to be honest is still a success for me! :)

harkstar1's picture
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I made this jam before Christmas, its a really nice jam, however, i reccommend using half the chilli seeds, it had too much of a kick for my liking. Also dont make this if your short of time, i did double the quantity but it took about 7 hours to make.

moss2009's picture

Just made this - it tastes amazing ! I used 8 chillies and it has a great kick, but no long lasting burn. Really nice

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