Sweet chilli jam

Sweet chilli jam

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(167 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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
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Ingredients

  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped
    Chillies

    Chilli

    chill-ee

    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 cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar

Method

  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.

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Comments, questions and tips

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Flashcry
8th Sep, 2017
5.05
This is an excellent recipe! Followed but tweaked. I drained out excess liquid from red pepper/chilli/garlic mixture prior to adding to pot and I also used regular chopped tomatoes instead of tinned cherry, 600g of jam sugar and 6 "komodo dragon chilli's" from Tesco. These have provided a very nice fiery kick (I am a bit of a chilli head so this may be hotter than some people would like) However, the long and short of this is that it has wielded 6 medium sized jars of very nice spicy and sweet chilli jam
CJ-PAT
26th Aug, 2017
5.05
I've this sweet chilli jam six times now and each time I make it seems to get better the best way to use my chillies up to and the smell is just fab,
Takiyah
19th Nov, 2016
5.05
A superb Chilli Jam, we let our hand slip with extra chillie's, garlic and ginger for added Omph! I make with my daughter annually for Christmas gifts, we always have requests way in advance!
Clairehintz
15th Nov, 2016
Did recipe exactly to method. PERFECT chilli jam!!! This will be an annual event!
27Pascale
16th Oct, 2016
5.05
Merci pour cette merveilleuse recette qui est appréciée par la famille et les amis - Thank you for this wonderfull recipe all my family and friends love it -
mariat01
7th Oct, 2016
5.05
Just made a double batch of this to help use up a glut of ripe tomatoes, and adapted the recipe to suit what I had to hand. I used 900g fresh toms, cut down the (white granulated) sugar to 1400g, 6 fresh chills with most of the seeds removed but added a level tsp of dried chilli flakes. I also substituted 4 of the red peppers for green, which hasn't affected the colour, it's still a nice dark red and tastes amazing. Even with the juices drained from the pureed peppers etc, it's still taken over 2 hours cooking to thicken, but worth it. I may cut down on the dried chills next time, but I'll definitely make this again.
jarrestr
7th Nov, 2016
Think there must be a mistake? Cut down the sugar to 1400 gram?
Hsquires
12th Jul, 2016
I made this last night and it was my first attempt at jam making and it's gone down a treat! It made 4 small jars.. Perfect balance of sweet and spicy. And I used 9 rather large chillies. Wonderful thank u!
stesar
29th Jan, 2016
this is a great chilli jam, well loved in my family
Kelsbells
16th Dec, 2015
5.05
I should add, you shouldn't reduce the sugar too much if you want it to last, as the sugar is what preserves it. I reduce to 550 and it lasts 2-3 months in the cupboard :)

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gsmackie
5th Sep, 2017
What are the best chillies to use and where from?
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Thanks for your question. We'd suggest using the standard red chillies which are available in the supermarket or grocers rather than the small varieties which can be very hot.
mariat01
3rd Oct, 2016
5.05
I've got a glut of ripe and green tomatoes from my garden. Can I substitute these for the tinned toms?
goodfoodteam's picture
goodfoodteam
13th Oct, 2016
Hi there,We haven't tested this recipe with fresh tomatoes and the consistency while cooking, timings and results will of course vary slightly. You may want to skin the tomatoes first by taking out the hard core, then putting a cross in the bottom, dropping them into boiling water for about 60 secs, then into cold and finally removing the skin. Chop the tomatoes, reserving the juice. You'll want to use about the same weight as a can or perhaps a little more. Let us know how you get on!
aredmore
29th Aug, 2016
Does this need to be kept for a period of time before eating,like you would do with a relish or chutney? Or can you eat straight away like a normal jam. Thanks.
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
Thank you for your question. This can be eaten straightaway - enjoy!
denisealbuery
10th May, 2015
After making I have found this to be way too hot, what can I do to take the hotness out? otherwise I am going to have to throw it out !
goodfoodteam's picture
goodfoodteam
26th May, 2015
Hi there denisealbuery. Sorry to hear you've not had success with this recipe. Different varieties of chilli can vary in their heat levels. If you decide to make it again why not substitute some of the chillies for red peppers instead.  Don't throw it away after all your hard work. Lots of recipes use chilli jam so try using it as an ingredient instead of on it's own, this should hide some of the heat. Or experiment by adding it to soups and stews to add an extra kick. Hope this helps.
N4non88
23rd Apr, 2015
I have tinned chopped tomatoes in the cupboard and not cherry will that work?
mrs.pudding
29th Apr, 2015
Use what's to hand. Bung them in the food processor and they'll be fine.

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Valerienapier
11th Sep, 2015
5.05
Good recipe - I made 4 small pots as recipe indicated. Many comment that it is a bit sweet - my tip is to add about half a teaspoon of salt right at the end to counteract the sweetness. The sugar preserves the jam and helps with consistency so it's best to keep to the stipulated amount