Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(160 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (283)

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

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

marola's picture

In error, I haven't made it thick enough to be called a jam BUT it would make a lovely dipping sauce for king prawns and other delights. I used fresh home grown tomatoes instead of tinned. My runnier jam fixed into two 1.5 litre jars.

rlkemp's picture

I have made this recipe again and again since it first appeared in the magazine in 2008. I only use half the quantity of chilli seeds, so its mild enough for the children to enjoy. We have it with everything, and I now have to make double to give away to friends. Fabulous recipe and so much better than anything we can buy in the shop.

philsims's picture

Hi Made jam as instructed but it has gone very very stiff what can I do to resolve it when i warmed it it was ok then went hard when cold regards phil

mcredd's picture

Fantastic recipe. I've made it many many times. Also sometimes with green peppers & green chillies & it turns out brilliantly. I've also substituted tomatillos for the tomatoes.
To get it to thicken more quickly, try using preserving sugar ( all or half & half) as it has pectin in it which helps it thicken to a more jam like consistency. I've also added some cooking apple to the recipe as they also contain pectin.
All in all a fabulous recipe that can be easily tweaked, especially if you can't wait for your homegrown chillies & peppers to go red.

coraliemoles's picture

I am just making my second batch as the first lot went down an absolute treat and everyone keeps asking when I'm making more! I'm going to add another couple of chillis for extra kick this time. Absolutely delish with almost everything.

butlins12's picture

Great recipe - agree with the rest that it took about 2 hours to reduce down to a jammy consistency (I used a stockpot), and you end up with about 1 litre to decant into what ever combination of jars you want to use. I used 5 Scotch Bonnets and left the seeds in - which gives quite a bit of heat, but still very edible.

bronmeyer's picture

How long will this last in the fridge once opened?


karinferngren's picture

I love this recipe and has done it many times. It just has that kick to it and I have to constantly give jars to friends and family. I do find that it is not thickening as well as I would like it to. What can I do for that process to happen? More sugar? Thank you....

janieonthemove's picture

I must say this recipe is a massive hit! I doubled the quantities which obviously takes longer to thicken but it is so popular. I made it for Xmas presents and my parents have now graduated to a litre jar that they want filling! I've had to get a bigger pan so I can make even more!!! Thanks for such a simple, great recipe :))

badger77's picture

I made this last year with glut of home grown chillis and peppers. Also used home grown tomatoes. Had no caster sugar in my cupboard so used jam sugar with added pectin, so had no problems with it thickening. I thought it might be a tad sweet for my tatse so added a couple of glugs of thai fish sauce. It was wonderful and as I made twice the quantity, the last jar was finished last week, so it lasted way past the 3 months. I will certainly make this again with this years produce.

jet2304's picture

I loved this recipe, as did the rest of the family, who have demanded I make more!

ledonya's picture

Made this today and its thickening as I write this! Already it tastes fab. We like things hot, so I added some birds eye chillies to the original recipe. Can't wait to taste it with some good bread and cheese.

ekirkman's picture

Was looking for a recipe to replace some chilli jam I brought at a fete and this was the perfect substitute. Only problem is the quantity of cheese I am now eating to accompany it:)

emmamason's picture

absolutely loved this recipe! made it for xmas for gifts and now always have a jar in the fridge for myself. goes great with cheese and crackers.

jburton's picture

Wow, this is amazing. I didn't use the 10 chillies but used 8 instead, plus i used only the seeds from 4 of them the other 4 i deseeded., its still plenty spicy. What a fantastic jam. Thanks Barney x

jburton's picture

This sounds lovely and i will definitely be making this.
Lesleymc we grow virtually all our own veg etc including chillies, we had a lovely crop last year. Its so nice to cook with your own produce, i think it tastes so much better.

lesleymc1143's picture

I have made this over and over. It goes down very well in my house. I dont actually put in any peppers (just chillis) and it seems to get hotter the longer it stands in the fridge. Am growing my own chillis this year and cant wait to get my first crop and make this again.


Questions (19)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…