Sweet chilli jam

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• Lesleymc

  07 April 2010

  Lesleymc commented on this recipe

  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.

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• JOOLES

  09 April 2010

  JOOLES commented on this recipe

  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.

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• JOOLES

  13 April 2010

  JOOLES rated and commented on this recipe

  

  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

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• Emmamason

  14 April 2010

  Emmamason rated and commented on this recipe

  

  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.

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• nellek

  25 April 2010

  nellek rated and commented on this recipe

  

  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:)

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• LovePears

  22 May 2010

  LovePears rated and commented on this recipe

  

  Yummy!!!

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• ledonya

  29 May 2010

  ledonya rated and commented on this recipe

  

  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.

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• Jet 2304

  05 June 2010

  Jet 2304 commented on this recipe

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

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• Badger

  26 June 2010

  Badger rated and commented on this recipe

  

  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.

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• janie

  13 July 2010

  janie rated and commented on this recipe

  

  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 :))

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• Kurran

  16 July 2010

  Kurran commented on this recipe

  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....

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• bronmeyer

  04 August 2010

  bronmeyer commented on this recipe

  How long will this last in the fridge once opened? Thanks

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• Butlins

  08 August 2010

  Butlins rated and commented on this recipe

  

  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.

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• coralie

  14 August 2010

  coralie commented on this recipe

  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.

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• Claire

  18 August 2010

  Claire rated and commented on this recipe

  

  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.

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• PhilSims

  20 August 2010

  PhilSims commented on this recipe

  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

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• Tribs

  03 September 2010

  Tribs commented on this recipe

  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.

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• sirli

  19 September 2010

  sirli rated this recipe

  

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• Marola

  29 September 2010

  Marola rated and commented on this recipe

  

  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.

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• Marola

  29 September 2010

  Marola commented on this recipe

  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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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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Difficulty and servings

Makes 4 small jars

Preparation and cooking times

Prep 20 mins

Cook 1 hr

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

PER JAR

857 kcalories, protein 5g, carbohydrate 220g, fat 1 g, saturated fat 0g, fibre 0g, sugar 218g, salt 0.34 g

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