Sweet chilli jam

Latest comments and suggestions

Results 121-140

• magickat

  03 October 2010

  magickat commented on this recipe

  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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TCunnane

  06 October 2010

  TCunnane rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Judith

  10 October 2010

  Judith commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Akaleesh

  12 October 2010

  Akaleesh commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  15 October 2010

  Rachel commented on this recipe

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• josephina

  18 October 2010

  josephina rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs Razzle

  27 October 2010

  Mrs Razzle rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sallie Quinlan

  29 October 2010

  Sallie Quinlan commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sallie Quinlan

  29 October 2010

  Sallie Quinlan commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gail Jones

  02 November 2010

  Gail Jones rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pretyflower84

  02 November 2010

  pretyflower84 rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosie

  02 November 2010

  Rosie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  06 November 2010

  JOOLES commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katie

  06 November 2010

  katie commented on this recipe

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katie

  06 November 2010

  katie rated and commented on this recipe

  

  forgot to give a rating, 5 star for sure!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shabby

  11 November 2010

  Shabby rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chocolate thunda

  11 November 2010

  chocolate thunda commented on this recipe

  Delicious!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chocolate thunda

  11 November 2010

  chocolate thunda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa

  12 November 2010

  Lisa rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cat

  13 November 2010

  Cat rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8257/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.