Sweet chilli jam

Sweet chilli jam

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(162 ratings)

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 (285)

revaelc's picture

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

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

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

i used muskavado sugar instead of golden caster sugar

kalegh_speed's picture

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.

mrsladyml's picture

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

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

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

em_gee's picture

Best ever jam/chutney that I have made. I found that a slow reduction retained the vibrant redness of the peppers.

covetkaty's picture

Made this today, got 4 good sized jars out of it and a bit left over (which got eaten warm with some ham, gorgeous!). I didn't have the time issue that some people have had, probably because I wizzed the first lot of ingredients up in a blender rather than a food processor so it ended up as a kind of pepper smoothie. Has made the whole house smell wonderful may I add, admittedly at the beginning it smelt very vinegery but in the end it was delicious! Definatly going to be made again :) (Ps. These jars are for xmas presents so really hoping the recipients adore it as much as I do!)

josiecarpenter's picture

Wow wow wow, so easy and tastes amazing! Luckily we love a good Chilli kick and you definitely get one if you use all ten chillies and the seeds. First time I've ever made anything like this and chuffed to bits with it. Glad I read the comments beforehand though as I would've been anxious that I'd got something wrong when it took a good half hour longer than stated to simmer down but got there in the end and filled two and a half 0.5 litre jars from it. Will definitely be making again as it tastes way better than anything bought from the Supermarket. Thanks Barney.

eatingforpleasure's picture

Just finished doing my thid batch. Friends and family can't get enough. Discovered some glass round storage jars in Ikea. Pack of 4 is $1.99. Found that two packs were just right for amount of Chillie jam plus they look very pretty. Will certainly be doing more very soon.

chicken83's picture

Ive just made this to give away as xmas presents, tastes amazing! il be keeping some back for myself! I used half the amount of chilli because I dont like alot of heat and it took double the time to thicken but it got there in the end. Brilliant result! will be making this again!

vickiedancer's picture

I have made this for my family for the last 2 christmases, and it has gone down really well! Very easy recipe to follw, and I think my family would now take offence if I did not make it!


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