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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cat123's picture
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This was my first ever batch of chutney and it turned out brilliantly. I think my chillis were on the mild side so it turned out a little less spicy than I would have liked, but I can change that next time - and there will definitely be a next time. This is nice and easy for a first time chutney maker, and I'd definitely recommend it.

lisa16's picture
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This chilli jam took longer (quite a bit longer) than stated but after reading the other reviews I expected it! I found this a bit too sweet but both my husband and mum rave about it!

joannewaine's picture
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Delicious!!

shabby's picture
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loved this recipe so much and am about to make another batch as everyone I made it for has finished it!! Went fantastically with brie and I even spread some on top of salmon fillets before baking - delicious!

yummy_mummy2's picture
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forgot to give a rating, 5 star for sure!!!

yummy_mummy2's picture
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I did write a review but I cant see it yet, so im rewriting this one.

I just made this today and it is delicious!!! I used a maslin pan to cook it in, which is why I think it went so well, it cooked in the time said in the recipe, exactly, its sticky, sweet and spicy, a wining combination - although my husband does think it is too spicy - oh well more for me!!! this is the first time ive made a jam/preserve type thing (as its not an actual jam as such) and I found it a breeze - the hardest part for me was the chopping bit, I dont have a food processor so used a smoothie maker, i was worried it wouldnt turn out because you were only supposed to finley chop the ingrediants, not blend them, but it was perfect!!!

I will definately be using this recipe again!!!

with this recipe I filled 7 8 oz jars - 6 for christmas hampers and one for moi!!!

jburton's picture
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I made a batch of this in April this year, its so yummy that its all gone, just cant leave that jar alone. So today I'm making some more, its simmering away happily as I'm typing this. Cant wait till its ready. I used home grown chillies again just like the last time, only this time I didn't have all red ones so its a mixture of both red and green. But I'm positive it will be just as nice. Thanks again Barney.

gentlemanstarkey's picture
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Tastes amazing, I didn't have enough red peppers so I used yellow which worked out fine, I also used brown sugar. It was taking a bit longer for mine as well so I turned up the heat and added more sugar and the consistancy turned exactly as described. I 'll be eating this with veggie burgers and falafel, and making some more for christmas!

prettyflower84's picture
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Amazing! Only made half the amount to try it before making some for Christmas gifts, next time ill be making double to ensure there is plenty left for me!

gail-jones's picture
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Having read the comments I made sure I simmered for long enough. I felt that I had reached the right level when the "bubbling lava" spat at me and burnt my arm (keep kids away from this!). It felt like an initiation process and I jarred it up. Gave small jars to friends to try and I now have demands for more. It is excellent and less fiery than I thought though I guess it depends on your chillies: two identically packed bags from Waitrose produced 10 off in total, one with 3 in the bag and one with 7!

jumper66's picture

I made this (first time I have ever made a chutney/jam) for a dinner party to serve with an anti pasta selection of meats and italian cheeses. It was amazing and everyone loved it. I put half the amount of chilli in as I only wanted a slight heat, and for me it was perfect ! Lush! try it!

jumper66's picture

I made this (first time I have ever made a chutney/jam) for a dinner party to serve with an anti pasta selection of meats and italian cheeses. It was amazing and everyone loved it. I put half the amount of chilli in as I only wanted a slight heat, and for me it was perfect ! Lush! try it!

mrsrazzle's picture
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I made three batches of this for Christmas presents last year and the went down a storm!!! still being talked about now. Great recipe!

joanne214's picture
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First you get the sweetness, then you get the taste of garlic and ginger, then you get the heat of the chillis. And then your mouth starts watering for more. Absolutely delicious and so easy to make. Definitely Christmas presents for the family as they all loved it!

rachietaylor's picture

Well my husband loved this jam and the whole lot lasted less than a week! So much for sharing it with friends and family. Guess what I'm up to this weekend again!!!

akaleesh's picture

Hi.

Sorry about this but I just tries this recipie and completely messed it up.

It took ages to cook and by the time is got to the required consistency the sugar had caramelised. Its now a dark brown colour and very thick.

Could anyone tell me where I went wrong and how to avoid it next time?

I should note i acually used fresh peeled toms finely chopped instead of the canned variety.

Thanks for all your help

Akaleesh

judith43's picture

This recipe is fantastic - I am now making the third batch. Sets like a dream and is just the best. thanks

tcunnane's picture
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Really nice. It's not as spicy when it cools down.

magickat's picture

I made this tonight, I used half the amount as it was my first go and I only had 4 chillis! It turned out perfectly and the timings were spot on, I just made it in my largest saucepan. Can't wait to try it out on friends and family now :)

marola's picture
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Whoops just made another error!! Should have said it filled 2 x 0.75 litre jars. 1.5 litre x 2 would be runny!!! sorry

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