Sweet chilli jam

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• Ballyangel

  17 November 2010

  Ballyangel rated and commented on this recipe

  

  Fantastic recipe! My children are eating it with everything. Making it really brightened up a dull afternoon with its gorgeous colour. I have already given lots away as gifts. I will definitely be making more.

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• Ollie

  18 November 2010

  Ollie rated and commented on this recipe

  

  Excellent recipe! I did cook mine from 18:30 last night until about 10:00pm though so if you have less time/impatient then this might not be the recipe for you but i think it looks and tastes absolutely amazing! Thank you Barney!

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• carolecream

  27 November 2010

  carolecream rated and commented on this recipe

  

  Just about to jar my second batch. I usually do not like chutney....buy love this chilli jam.

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• fridaygirl

  28 November 2010

  fridaygirl rated and commented on this recipe

  

  Used 6 chilli's - plenty hot enough for us! Fab recipe!

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• Dancing Vickie

  03 December 2010

  Dancing Vickie commented on this recipe

  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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• shell

  06 December 2010

  shell rated and commented on this recipe

  

  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!

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• gastrogirl

  11 December 2010

  gastrogirl rated and commented on this recipe

  

  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. Gastrogirl

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• Rhiannon

  11 December 2010

  Rhiannon rated this recipe

  

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• Jo154

  12 December 2010

  Jo154 rated and commented on this recipe

  

  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.

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• CovetKaty

  16 December 2010

  CovetKaty rated and commented on this recipe

  

  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!)

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• Mick

  19 December 2010

  Mick rated and commented on this recipe

  

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

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• Moss2009

  28 December 2010

  Moss2009 commented on this recipe

  Just made this - it tastes amazing ! I used 8 chillies and it has a great kick, but no long lasting burn. Really nice

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• Emma

  11 January 2011

  Emma rated and commented on this recipe

  

  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.

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• BigLee

  25 January 2011

  BigLee commented on this recipe

  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! :)

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• maskee

  27 January 2011

  maskee commented on this recipe

  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.

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• LMGJohnson

  27 February 2011

  LMGJohnson commented on this recipe

  Excellent recipe. Used fresh cherry tomatoes and double the garlic. Really yummy! If you use a proper jamming pan the timing is nearly perfect.

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• Big Momma

  02 April 2011

  Big Momma rated and commented on this recipe

  

  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

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• sarahjj

  12 April 2011

  sarahjj rated and commented on this recipe

  

  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.

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• chief

  14 April 2011

  chief commented on this recipe

  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.

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• Kalegh

  25 May 2011

  Kalegh commented on this recipe

  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

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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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