Sweet chilli jam

Sweet chilli jam

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(174 ratings)

Prep: 20 mins Cook: 1 hr


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



    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


  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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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!
29th Jan, 2016
this is a great chilli jam, well loved in my family
16th Dec, 2015
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 :)
16th Dec, 2015
I've just registered to rate this recipe - the most deserving 5 stars I've ever given! I've been making for a few years now and it never disappoints. I too reduce the sugar, also up the chilli's as we like it hot :) This makes amazing Christmas presents. I give a jar to my children's teachers with a serving suggestion tag - cheese board and cold cuts. Bellissimo!! Thank you so much for bringing this into our lives, Barney :) Merry Christmas all! X
14th Dec, 2015
This is the second time I have tried this recipe and after reading the tip from janjan87 about placing the blitzed pepper / chilli mixture in a sieve after processing to remove the bitter juices made a huge difference this time. Was a much thicker mixture to start with to cook down. Had it on a good boil for 50 mins as stated and was perfect! Last year I didn't drain juices and had to boil for hours & was still too runny. Thanks so much for the tip, made a huge improvement to the flavour & texture of jam, totally delicious.
2nd Dec, 2015
I have just made my second batch of this Chilli Jam, great recipe. The first time I only used 6 long red chillies and vine ripened baby tomatoes, the family all loved it but said should have had more of a kick, it made 6 190 ml jars. I have just made the second lot used 9 of the same chillies plus 2 dried from my garden, I increased the tomatoes to 600grms and 10 red peppers. It's definitely needs cooking for just over an hour. Husband (the tast tester) says it's perfect, 8 jars this time. Thanks for the delicious recipe, going in my Christmas Hampers.
13th Nov, 2015
This recipe is spot on! Made this last year for Xmas gift hampers and have had requests again for more in this years! A food processor is a must for this. I usually double the recipe and this makes about 4 jars and a couple of mini jars. I use fresh cherry tomatoes, which I also blitz in the food processor and drain these in a sieve to get rid of most of the froth, as well as draining the chilli/ginger/garlic to get rid of the bitter juices after blitzing. A double batch usually takes about 2 hours 45 mins to cook on a low rolling boil, handy when you want to get on with things inbetween keeping an eye on it. I use puréed ginger for convenience. Spent a fortune in Tescos buying veg for this last year. This year I am thankful I discovered my local market, great for bulk buying and very cheap. Also gave green chilli jam a go this year after being given a load of green tomatoes. Swap the tomatoes, chillies and peppers for green ones and used white wine vinegar. I made the mistake of thinking small chillies wouldn't have as much punch so added way more. Oops! That batch won't be for the faint hearted! Will give the green chilli jam another go with the correct amount of chillies! :-P
27th Oct, 2015
This recipe is amazing!! It made 3x 250ml jars and 1x500ml jar. I added 8 chillies and that was probably a tad too much (I normally order medium at nandos). I would not do this recipe without a food processor, it is very much needed. I also used fresh cherry tomatoes (not tinned) which worked well. Took a bit longer to cook, just under 1.5 hours. It tastes so good, the jars which were planned for christmas hampers but have already been handed out!
29th Apr, 2015
I have just made 120 jars of this as "favours" for my daughter's wedding! I'm not sure I ever want to see or smell it again but it is a brilliant recipe!
31st Mar, 2016
I am about to do the same! I have already made 50 small jars of marmalade & now need to do 60 jars of chilli jam. Any chance you remember what quantities you used for your 120 jars? Thanks.


goodfoodteam's picture
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!
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
8th Sep, 2016
Thank you for your question. This can be eaten straightaway - enjoy!
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
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.
23rd Apr, 2015
I have tinned chopped tomatoes in the cupboard and not cherry will that work?
29th Apr, 2015
Use what's to hand. Bung them in the food processor and they'll be fine.
DJ Mix
27th Dec, 2014
Help. My batch of chilli Jam has not turned out very well. Firstly I added only 400 grams of sugar so once called it was way to runny. I reheated it with the extra sugar but it's still far too runny, can I reheat a day later with pectin maybe. I don't want to throw it away because it tastes great but just way too runny any ideas !!!!!
18th Oct, 2014
I made this for the first time and it was delicious but when it cooled it went very hard which means its a struggle to get it out the jar. I cooked it for an hour and half. Where did I go wrong?
DJ Mix
27th Dec, 2014
What did you do to make it too hard. I need some of it cos mine is way too runny


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