Sweet chilli jam

Latest comments and suggestions

Results 161-180

• Kalegh

  25 May 2011

  Kalegh rated and commented on this recipe

  

  i used muskavado sugar instead of golden caster sugar

  Flag as inappropriate

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

  Your name: Reason:
• Luckychique

  25 June 2011

  Luckychique commented on this recipe

  Amazing, made this this afternoon, took the same amount of time as in the recipe and tastes great. Was a bit concerned about the heat but with other food ( I tasted it with prawns) its just right, I do like spicy food tho :D. Thanks for a great recipe.

  Flag as inappropriate

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

  Your name: Reason:
• jane

  08 July 2011

  jane rated and commented on this recipe

  

  tried this last weel it was easy to make and very tasty.

  Flag as inappropriate

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

  Your name: Reason:
• revaelc

  17 July 2011

  revaelc rated and commented on this recipe

  

  This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

  Flag as inappropriate

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

  Your name: Reason:
• revaelc

  17 July 2011

  revaelc commented on this recipe

  This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

  Flag as inappropriate

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

  Your name: Reason:
• revaelc

  17 July 2011

  revaelc commented on this recipe

  This is so easy to make, but i used only three chillies and ground ginger. ( way warm enough for us ) This is the second batch ive made this week, i panicked at first as i didnt think it would sett, but it thickened well over night in serilized jars. This receipe has already become a favorite. Weve gone through one jar already.

  Flag as inappropriate

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

  Your name: Reason:
• David in Whitstable

  28 August 2011

  David in Whitstable commented on this recipe

  This really easy and makes great xmas presents so make it now so it maximises the flavours. You may need to cook for longer than the time shown to get it really sticky

  Flag as inappropriate

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

  Your name: Reason:
• Chantalbur

  07 September 2011

  Chantalbur commented on this recipe

  I would like to make a diabetic version of this jam, or at least with as little sugar as possible. Any suggestions or tips on how to get this right ? Thanks

  Flag as inappropriate

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

  Your name: Reason:
• etyw1

  13 September 2011

  etyw1 commented on this recipe

  This might sound like a stupid question but I'm planning on making these in advance for Christmas presents. When I put the jam in to the jars should I leave it to cool before putting lids on or does it matter if it's still hot bearing in mind they may be in a cupboard for about a month

  Flag as inappropriate

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

  Your name: Reason:
• tigger

  17 September 2011

  tigger commented on this recipe

  I am definitely thinking about making a batch of this for Christmas this year - but as a novice jam/chutney maker I have two questions to ask. The recipe says to 'cool slightly, transfer to sterilised jars, then leave to cool completely' Does this mean that once the jam has cooled slightly I transfer to sterilised jars and put the lid on immediately, or once transferred should I leave the lid off, wait for the jam to cool, then put the lid on ????? Also, should I cover the jam with a jam parchment as well as a screw on lid ??? Thanks for your advice.

  Flag as inappropriate

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

  Your name: Reason:
• Pigler

  19 September 2011

  Pigler commented on this recipe

  In answer to etyw1 and tigger you put the lids on as soon as the jam goes into the jars. It's better to use hot freshly sterilzed jars and have the jam quite hot but not boiling when you put it in. You don't really need to use waxed disks so long as you have well fitting lids for your jars. If you use lids with centre "buttons" you will find that as the jars cool the button will pop in (with a slightly alarming click!) and vacuum seal itself. Also wait until the jars are cold before labeling them or the labels tend to peel off. Happy jam making!

  Flag as inappropriate

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

  Your name: Reason:
• LaBeurre

  25 September 2011

  LaBeurre rated and commented on this recipe

  

  Fantastic recipe but very heavy on the sugar. Luckily have access to dessert apples - blitzed 4 windfalls to a fine pulp, resulting in more "bulk" and much, much less sugar (1 large tbspn)! BTW now made 3 batches in 6 weeks, it's disappearing very fast...

  Flag as inappropriate

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

  Your name: Reason:
• sarah schofield

  30 September 2011

  sarah schofield rated and commented on this recipe

  

  I have made this a few times now and it doesnt last long in my house, even making if for friends and family! The first time I did it I didn't cook if for long enough. I am using a large stew pan and it does take longer than the recipe says - its need to be nice and thick before you take it out so when you drag a wooden spoon through you can see the pan base momentarily before it comes back together. Lovely recipe is to stuff it in a chicken breast, wrap in foil and put in the fridge over night - leave in the foil and cook in the oven - yummy!!

  Flag as inappropriate

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

  Your name: Reason:
• Bakeroo90

  13 October 2011

  Bakeroo90 commented on this recipe

  I love this! I altered it slightly, I only used 8 medium hotness chillies as others on here had said it was too hot, however I think 10 would be fine (I like hot) I left the seeds in. I used normal caster sugar, a tin of chopped tomatoes and 2 teaspoon of lazy ginger from a jar, I also used lazy garlic (8 teaspoons). It was very easy to make, the smell was off putting as it was cooking and when putting in jars, however this soon went once cooled. I sterilised the jars in my baby steriliser and while jars were still very hot I spooned the hot jam in, then straight away tightened the lids. This should create a vacuum and seal the jars. If you're re using jars and they have a pop up button on the lid, you should notice this suck back in, this means it's sealed. Very easy recipe and very tasty! :)

  Flag as inappropriate

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

  Your name: Reason:
• Bakeroo90

  13 October 2011

  Bakeroo90 rated and commented on this recipe

  

  Forgot to rate

  Flag as inappropriate

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

  Your name: Reason:
• Ann

  14 October 2011

  Ann commented on this recipe

  Hello there, Can u use any chillies as as a family we have grown 3 different types of chilli, looking forward to making the recipe, many thanks.. xx

  Flag as inappropriate

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

  Your name: Reason:
• cheshirecheese

  08 November 2011

  cheshirecheese commented on this recipe

  I've made this a couple of times now, and agree that it's way too sweet, so I'll be reducing the sugar next time round. I did so last time (but only by 100g) and also added the juice of a couple of lemons, but the sweetness still overpowered the garlic and ginger. However, although ten chillies sounds like a lot, they're just right! I notice there are several comments regarding it not being thick enough - just keep simmering until you can see the bottom of the pan for a second when you draw a spoon through the mixture. It really does firm up once it cools, and in fact I think I slightly over-reduced the last lot as it's very thick indeed! Great for gifts in pretty jars, as the colour is so vibrant :o)

  Flag as inappropriate

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

  Your name: Reason:
• RUTHIE

  14 November 2011

  RUTHIE commented on this recipe

  This recipe is brill and dead easy! but its essential to have a food proccesor. you can use this jam for lots of other recipes, stir fries, mixing into hummous or mayo for dips.....endless. im making bigger batches for christmas its bound to be a hit on the cheese board.

  Flag as inappropriate

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

  Your name: Reason:
• Rachel

  18 November 2011

  Rachel commented on this recipe

  Excellent, but will make with 6 Chillies next time, as it does kick like a mule lol, and we like hot!!, Also This does take a lot longer to reduce approx 2 hours. This is absolutely delicious with cheese and crackers, going to make again today.

  Flag as inappropriate

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

  Your name: Reason:
• bev

  20 November 2011

  bev rated and commented on this recipe

  

  brilliant recipe have to make it in secret as everyone wants a jar

  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.